高原牦牛肉粒加工工艺试验

Study on Processing Technology Experiment of Plateau Yak Meat Granule

对利用牦牛肉制作休闲牦牛肉粒的生产工艺进行研究。通过L9(34)正交试验设计和感官评定确定拌和料配方。试验结果表明,制作牦牛肉休闲肉粒的较佳工艺配方为牦牛肉丝100%,蛋白粉2.5%,大豆卵磷脂1.0%,豌豆粉4%和糖浆25%。用该工艺和配方生产的牦牛肉粒产品呈黄褐色,质地均匀,软硬适中,有嚼劲,具有牦牛肉的特有风味。

The processing technology of plateau yak meat granule was studied in experiment.The optima recipe was decided by L9（34）orthogonal experiments and sensory evaluation.The results showed that the optimum recipes of yak meat granule were yak meat 100%,protein flour 2.5%,soybean lecithin 1.0%,bean flour 4%,syrup 25%.The fi nal product of yak meat granule had light yellow color,well-distributed texture,suitable fi rmness and chew quality also special flavor.