牦牛肉干制品及工艺的研究

A Study on the Preruration and Technological Process of Dried Yak Meat

采用德国Ｌ．莱斯特栅栏效应、国际上先进的ＨＡＣＣＰ体系标准控制点及高压蒸煮法研制牦牛肉干，使煮制和烘烤时间缩短了一半，每吨产品节约电能７６０ＫＷ，出品率提高１０％，成本降低５％～１０％。研制出的牦牛肉干品质优良，具有色泽美观，清香纯正，软硬适度，回味悠长，增进食欲的特点。经检测符合中国ＧＢ２２２９—８１标准。

With L. Leistner Hurdle Effect and the advanced Hazard Analyses Critical Point(HACCP)system and the high-pressure-steam-cooking methed,the technology of production of driedyak meats is developed.As a result ,the production time is shortened by 50%, 760KW electric power issaved for the preduction of per ton of dried yak meat,the production efficiency is increased by 10%and the cost is decreased by 5%～10%。The dried yak meat has the characteristics of beautiful color,pure scent, proper hardness and delicious appetite, Through test, it can satisfy the National Standard(GB2 29-81) in China.