茶风味牛肉干

The Tea Flavor Dried Beef

以新鲜牛肉为原料,经过修整,注射腌制液,滚揉按摩,然后腌制,分割,烤制,出炉后冷却包装即成嫩化型的茶味牛肉干。探讨了CaCl2添加量、西式工艺滚揉按摩和茶粉对牛肉干品质的影响。结果表明注射占注射液2%的CaCl2水溶液,进行嫩化,结合30分钟内揉4分钟停2分钟的滚揉按摩,均匀涂布上速溶茉莉花茶粉进行烘烤,制得的牛肉干品质最佳,与传统方法进行比较其出品率也非常高,具有独特的风味和简单的工艺流程,在工业化生产方面具有广阔的应用前景。

The experiment of this text, regard the fresh beef as the raw materials, inject the pickled liquid into the beef, roll and rub massage, then pickle, cut apart, roast, come out of the stove, cool and pack, and finally the tea flavor dried beef is processed, which is tender mouthfeel. Then carrying on study to the mount of CaCl2, the Western-style craft, that is rolling and rubbing massage, and the kind of tea power. Experiment result showed that these process, that is injecting the aqueous solution which takes serious 2% CaCl2 of injection to melt softly, combine in 30 minutes, rolling and rubbing massage of two minute and stop in four minutes, and even coating the instant jasmine tea powder before the meat is baked, can make the beef jerked which fetch higher quality. Compared this process with the traditional method, it＇s simple and its producing rate is higher ,and the product＇s flavor is uniqueness. The technological process will have wide application prospects in industrialization.