摘要
以牦牛肉为原料,经嫩化、蒸煮入味、切条、干燥等工序和调味料包配方选择及杀菌条件确定,研制出方便牦牛肉条。实验中采用酶法嫩化、两次蒸煮入味处理原料肉,干燥采用常压分段干燥、真空冷冻干燥和真空加热干燥三种方法对比研究,结果表明:木瓜蛋白酶嫩化效果较好,酶用量为0.02%,pH值6.5,嫩化用水温度30℃,时间40min,采用注释与浸泡相结合的方式效果较好;切条大小为3×0.5×0.3cm;真空加热干燥为方便牦牛肉条的干燥方法,最佳工艺条件为0.07MPa,45℃,2h;调料酱包的杀菌条件为100℃,30min。
In this paper, the yak beef as raw material, through tendering, braising and cooking, cutting, drying processing, the instant yak beef stick was researched, We adopted enzyme to tender the yak beef, two-time braising and cooking. The technology of dryness applied respectively normal pressure dryness, vacuum-freezing dryness and vacuum-heating dryness. The results showed that： injection and marination＇with the pawpaw protein enzyme came to a better effect （enzymes amount 0.02%, pH6.5, water temperature 30℃, time 40 minutes）. Beef piece size 3 × 0.5 ×0.3cm. The best way was vacuum-heating dryness with pressure 0.07MPa, 45℃, 2h. Bechamel sterilize is 100℃, 30min.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期956-959,共4页
Food Science
基金
祁连山农牧交错带优势生物资源可持续利用开发项目(2002BA901A29)
关键词
牦牛肉条
嫩化
真空加热干燥
复水
instant yak beef stick
tendering
vacuum-heating dryness
water reconstitution
