生姜汁对肉类致嫩效应初探

STUDY OF GINGER JUICE'S EFFECT ON TENDERING MEAT

通过对鸡肉、牛肉注入不同剂量生姜汁以及牛肉在姜汁液中浸泡的试验，初步探明生姜汁对肉类有明显的致嫩效果．在作用温度为６５℃时，老龄鸡肌肉中姜汁注入量以０．００５～０．０１ｍｌ／ｇ为宜，牛背长肌中姜汁注入量以０．０２ｍｌ／ｇ为宜，将牛背长肌浸泡于２０％姜汁稀释液时也可达到嫩代目的．用生姜汁作肉类嫩化剂是一个新的研究领域，其成本低廉，应用方便．

The study showed that ginger juice could tender the meat by the means of injecting ginger juice in various doses into chicken and beef and soaking beef in diluted solution of ginger juice.When it is 35℃ in the experiment,it is suitable to inject ginger juice in 0.005-0.01ml / g into chicken and to do in 0.02ml / g into longissimus muscle of ox and to soak the latter into 20 Percent of ginger juice too.it is the first reported at home that the ginger juice was used as a tendering agent for meat which have the advance oflower cost and more convenient for use.