PRODUCTION OF BEEF JERKY CONTAINING RED YEAST POWDER(MONASCUS KOJI)

摘要

PURPOSE: A producing method of beef jerky comprising red koji, and the beef jerky are provided to reduce the usage amount of nitrite or to avoid using the nitrite. CONSTITUTION: A producing method of beef jerky comprising red koji comprises the following steps: cultivating monascus in steamed grains for 5-20 days at 28-32 deg C to obtain red koji; drying the red koji at 40-60 deg C for 3-7 hours, and crushing the red koji to obtain red koji powder; inserting the red koji powder into a beef jerky additive including soy sauce, salt, or sugar to obtain a curing agent; curing beef slices with the curing agent at room temperature for 10-48 hours; and drying the cured beef slices.