摘要
研究了鱼腥草牛肉干的加工工艺和关键工序。结果表明,鱼腥草和牛肉用量(W/W)比为3:10,复煮时间35 min,经70℃干制2.0 h后,再55℃干制8.0 h,所得牛肉干的品质最好。该产品具有风味独特、营养价值高、能保健、无需添加防腐剂等特点。
Using the beef and Houttuygnia cordata Tbunb as the material, the processing technology and key procedure of beef jerky with Houttuygnia cordata Tbunb＇s Flavor were studied. The result showed that the best beef jerky could be obtained when the proportion of the Houttuygnia cordata Tbunb and the beef was 3：10, the cooking time was 35min,and semimanufactured products were dried under the condition of 55℃ for 8.Oh after they were dried under the condition of 70℃ for 2.Oh.This product had the characteristics of unique flavor, high nutrition and no preservative, etc.
出处
《湖北农业科学》
北大核心
2007年第4期615-617,共3页
Hubei Agricultural Sciences
基金
湖北民族学院青年重点项目(2005LD007)
关键词
牛肉干
鱼腥草
风味
beef jerky
Houttuygnia cordata Tbunb
flavor
