摘要
泡椒牛肉工业化的制约因素是口感硬、发酵时间长和保质期短等问题,通过酶嫩化技术、化学嫩化技术的应用,并结合注射滚揉工艺,明显提高了产品的口感;通过乳酸菌发酵技术的应用缩短了发酵周期,提升了产品的营养价值和风味,并有利于产品的标准化;低温杀菌技术、辐照杀菌技术、复合保鲜技术以及HACCP控制体系的应用,在提升嫩度的同时明显提高了产品的保质期。
The restricted factors of industrialized pickle beef with capsicum were its hard taste , long fermentation time and short shelf life. Enzymic tenderization , chemical enderization and tumbling technology were used to improve the tenderness and taste. And the lactobacillus fermentation technology were used to shorten the fermentation time and improve the nutritive value and flavour. Pasteurization, radiation sterilization, composite fresh -keeping technology and HACCP control system were used to extend the shelf - life.
出处
《肉类工业》
2009年第4期17-20,共4页
Meat Industry
关键词
泡椒牛肉
嫩化
发酵
杀菌
pickle beef with capsicum
tenderization
fermentation
sterilization
