摘要
为了加大对传统清酱牛肉的开发利用度,进行清酱牛肉的改良工艺研究,试验结果表明:以普通牛肉为原料,在添加发色剂用量为0.01%的条件下搅拌15min,在20℃温度下腌制24h,在各种香辛料调制的酱汤中加入干黄酱和蚝油比例为2∶1。在温度为80℃条件煮制40min,再在酱汁中浸泡30min,装袋、抽气、杀菌、包装成色香味俱佳的清酱牛肉。
In order to improre the development and utilization of traditional clear spiced beef, the innovative processing of beef was studied. Ordinary beef was used as raw material and added with 0.01% pigment after stirred for 15min, then it was salted for 24h at 20% wad dry yellow sauce and oyster oil were added with a proporation of 2：1. The perfect product was obtained after the following steps： boiled for 40min at 80℃, steaping for 30min in sauce juice.
出处
《食品科技》
CAS
北大核心
2006年第8期127-129,共3页
Food Science and Technology
基金
河南省教育厅自然科学基金项目(200510467014)
关键词
牛肉
腌制
调味
beef
salted
season
