摘要
本研究探讨了牛肉方火腿的加工技术。正交试验表明 ,牛肉经整理、切块后 ,在添加 0 .3%磷酸盐腌制液中 ,腌制 48小时 ,低温蒸煮使中心温度达到 68℃ ,可获得较好的牛肉方火腿产品。
The processing technology of square beef ham was researched and discussed.From orthogonal experiments,a better product could be obtained by trimming,dicing,adding 0.3% of phosphate in the brine,preserving 48 hours and a center temperature of 68℃ during heat treatment.
出处
《肉类研究》
2000年第4期22-25,共4页
Meat Research
