摘要
以市场购得的新鲜牛肉为试材,采用3因素3水平正交试验方法,重点研究牛肉干加工工艺中的加盐量、煮制时间和烘烤3个因素对牛肉干理化品质和感官品质的影响。结果表明,牛肉干加工过程中,加盐量应控制在1.9%￣2.2%,煮制时间为45min左右为宜,烘烤温度不宜过高(80￣90℃),烘烤时间为90￣105min。
The study chose the beef that bought in market as material, adopting the method of orthogonal treatment with the level of three and factors three, main researches three factors that the amount of salt added, boiling time and toasting in the beef jerky processing technology. The result shows that： In the processing course of beef jerky, the amount of salt added should be controlled in 1.9%-2.2%, boiling time should be about 45 min, it should not be too high to toast temperature80-90 ℃, toast time as 90-105 min.
出处
《农产品加工（下）》
2006年第5期28-30,共3页
Farm Products Processing
关键词
牛肉干
深加工
工艺
研究
beef jerky
deep processing
technology
research
