摘要
以分割中的碎肉为原料,利用重组技术,采用食品加工新技术,通过单因素试验及正交试验,得出制作重组牛肉干的最佳风味工艺用量。结果表明:糖8%,盐1.8%,酱油0.5%,味精0.6%,咖喱粉0.7%,得到色泽红润,口感软硬适中,风味良好的产品。
In this study, minced beef in division was taken as raw material, the recombination technique and the new technologies of food processing were used. Through single factor experiment and orthogonal experiment, the optimum flavor technology of recombined beef jerky was obtained. The results showed that the production possessed ruddy color, modest hardness and good flavor when adding 8% sugar, 1.8% salt, 0.5% soy sauce, 0.6% monosodium glutamate, and 0.7% curry powder.
出处
《肉类工业》
2012年第8期10-13,共4页
Meat Industry
关键词
重组
牛肉干
加工工艺
recombination, beef jerky, processing technology
