摘要
介绍了牛肉培根的加工方法。以优质牛腰窝为原料,通过试验确定了最佳腌制配方,即食盐添加量2.5%,白糖添加量0.8%,水添加量22%,腌制时间24h;以及最佳烟熏工艺参数,即烟熏温度65℃,时间40min时,牛肉培根品质最好。
It introduced the processing method of beef bacon in this paper. Using beef flank as ma- terial, the result shows that 2.5% NaCl,0.8%white sugar,22% water, curing time was 24 hours is the optimum curing formula. And it shows that 65 ℃ and 40 minutes is the best smoking technological param- eters, for the best product quality.
出处
《肉类工业》
2009年第8期9-10,共2页
Meat Industry
关键词
牛肉培根
腌制
烟熏
beef bacon
curing
smoking
