摘要
研究了不同方法对传统酱卤牛肉制品嫩度的影响，在实验采用的工艺方法和加工条件下。影响产品嫩度的主要因素是滚揉时间和热加工温度，盐水注射后滚揉时间4小时，以及采用低温肉制品80℃的热加工温度（肉块中心温度约75℃），加工产品嫩度最佳．肉块注射滚揉后静腌时间和腌制前蛋白酶处理对产品嫩度也有一定改善作用．考虑腌制前蛋白酶处理对产品嫩度的作用不是特别显著，从实际生产可操作性和成本等因素综合考虑，盐水注射后滚揉时间4～8小时，2℃静腌24小时和低温肉制品80℃的热加工工艺已可达到显著改善产品嫩度的目的．
The effects of different methods for tenderness of traditional Pot-stewed meats have been studied. Under the technological and processing conditions of our experiment, the main factors that affect tenderness of the Pot-stewed meats are tumbling time and heat process temperature. After saline infusion, tumbling 4 hours, and using the temperature of 80℃ low heat meat processing （the central temperature of meat body is 75℃ ）, the tenderness of produced products is the best. After saline infusion and tumbling, salt pickling and proteinase treatment prior salt pickling also can improve product＇s tenderness. Since proteinase treatment has no remarkable improvement on meet tenderness, considering the production cost and practical operation process, a three-step process： saline infusion then tumbling 4 ～ 8 hours, salt pickling 24 hours at 2℃, and using low heat meat processing at 80℃, can make the tenderness of the produced products satisfactory.
出处
《成都大学学报（自然科学版）》
2006年第1期39-41,共3页
Journal of Chengdu University（Natural Science Edition）
关键词
肉制品
加工工艺
嫩度
meat products
technology
tenderness
