摘要
通过对不同分割部位牛肉质构测定、感官评定、菜品营养成分分析及微生物检测等方法研究菜肴品质。利用正交方差分析法对牛肉微波加热过程中的牛肉丝宽度、青椒丝宽度、微波火力(P为总功率,%)、微波时间及精盐、味精、白糖参数进行优化研究。结果表明:牛肉丝(外脊肉与三角肉)宽度2.5mm,青椒丝宽度2mm,加热时间6min,加热火力高火(P为100%),精盐4g,鸡精5g,白糖4g时菜肴品质最好。
According to the different segmentation beef parts texture measurement, sensory evaluation, food nutrition analysis and microbial testing and other methods to study the quality of dishes. By using the orthogonal analysis of variance,to explore beef wire width, green pepper silk width, microwave firepower （ P of the total power microwave, %）, microwave time, salt, monosodium glutamate, sugar parameter during microwave heating. The results show that： when shredded beef （outer-spine beef and triangle meat ） width of 2.5 mm, green pepper silk width of 2 mm, heating time of 6 rain, heating power is high heat （ P is 100% ）, salt of 4 g, chicken powder of 5 g, sugar of 4 g, the quality of dish is the best.
出处
《中国调味品》
CAS
北大核心
2012年第12期38-44,49,共8页
China Condiment
关键词
牛肉品质
加工切配
微波加热
调味
beef quality
processing and cutting
microwave heating
seasoning
