摘要
以牦牛肉为原料采用正交试验设计,探讨了腌制剂配方及腌制工艺对牦牛肉加工制品品质的影响,结果表明:CaCl2、木瓜蛋白酶、复合磷酸盐的浓度分别为3%、0.005%、0.5%,并采用干腌法效果最佳。
The effects of cure liquid formulation and cure technology on processing yak meat have been studied through orthogonal design, the results showed that the processing meat has best quality when the concentration of calcium chloride, papain, mixed phosphate were 3%, 0.005%, 0.5% respectively, and meat was cured by dry cure.
出处
《食品科技》
CAS
北大核心
2006年第11期134-137,共4页
Food Science and Technology
关键词
牦牛肉
腌制剂
嫩化
yak meat
cure liquid
tenderness
