Study On Improvement Of Traditional Technology Of Mongolian Beef Jerky

To improve traditional Mongolian beef jerky making technology ,beef leg muscles were selected as raw material and vacuum drying was employed in stead of traditional air drying. Calcium chloride and ginger juice were assayed to improve the tenderness of muscle samples. The results indicated that increasing concentration did not have remarkable influence on the tenderness of samples .When the concentration of calcium chloride brine (CCB) reached to 0.2 mol·L^-1, and the injected dosage into meat sample was 50mL·kg^-1, And samples were stored at 4℃for 4h, the tenderness of samples could be enhanced, however , bitter taste was tasted out by organoleptic evaluation. In contrast with CCB , the fresh ginger juice (FGJ) displayed an remarkable function of tenderizing meat . Samples injected with 20 mL·kg^-1of FGJ ( 90% concentration) and stored in the same condition with CCB samples were showed much tender properties than CCB treatment.And there were no bitter taste and off-flavor.In terms of flavor , tenderness, and shelf-life of product an optimal jerky making procedure of vacuum drying ahead of baking was determined and relative parameters were drying vacuum of 0.06MPa at 70℃for 1h and baking at 80℃for 30min,and followed by chilling at - 25℃to stabilize product quality for 3-month shelf life.Seasonings were assayed to flavor product. The result indicated that a combination of Chinese black pepper 50g·kg^-1,big anise 25g·kg^-1, small anise 15g·kg^-1,and salt 100g·kg^-1 was selected and heated mildly for 20 min to extract flavour substances.To improve water holding capacity of product a group of heat-setting gelatinizers were assayed. The results indicated that as a mixture of xanthan gum 4g·kg^-1,sodium alginate 4g·kg^-1 and crossbonded starch 10g·kg^-1 was employed to meat sample a maximum yield ( 88.37% ) and minimum cooking lost (20.53% ) were obtained, in which xanthan gum played a significant role. Sodium nitrite and ascorbutic acid were used for proctecting color and antioxidating properties of product. Results have shown the best organoleptic scores were given to levers of Sodium nitrite 80mg·kg^-1 and ascorbutic acid 4 g·kg^-1.By this study an improved technological route for jerky making as follows: Fresh beef muscle→Removing fat→Ginger juice tenderization→Adding water holding and color protecting agents→Seasoning with flavour agents→Vacuum curing and drying→Baking→Chilling→Vacuum packing. Based on the studied techenology the final product could have shelf life of 3-month.