鱼腥草风味牛肉干生产工艺的研究

The Preparation of Jerky-Beef of Houttuygnia cordata Tbunb

本试验主要以鱼腥草,新鲜牛肉为主要原料。研究了不同用量的鱼腥草、复煮时间和烘干时间对牛肉干品质和风味的影响。实验结果表明:鱼腥草和牛肉用量比为3:10,复煮时间为35min,烘干时间为6h,所制得的鱼腥草风味的牛肉干的品质最好。

This paper took the fresh beef and the Houttuygnia cordata Tbunb as the main material, and studied the effect of the quantity of the Houttuygnia cordata Tbunb, the time of cooking and drying the beef jerky on the quality of the beef jerky. The optimal technology conditions for beef jerk were determined through the orthogonal experiment. When the proportion of the Houttuygnia cordata Tbunb and the beef is 3：10, the time of cooking is 35min and the drying time is 6h, the quality of the product is the best.