干制牛蹄筋涨发新工艺研究

Study on New Technology of Dry Beef Tendon

牛蹄筋营养价值高,易变质,有必要对干制蹄筋进行涨发新工艺研究。采用油发、酶处理、碱发等方法复合处理,纯水浸泡后,涨发效果良好。试验结果:最佳涨发工艺条件为油发温度120℃、油发时间20min、弹性蛋白酶使用浓度0.3%、酶处理时间2h、碱发溶液磷酸氢钠浓度为2%、碱发时间30h、纯水浸泡30h,经过验证干制牛蹄筋在最佳涨发工艺处理后,涨发率可稳定达700%以上。

Beef tendon have,high nutritional value,but easy corruption. It is necessary study on new swell after absorbing water technology of dry beef tendon. The new technology have good effection to the dry beef tendon that complex process use oil. Elastase. alkali and pure water. The finally swell after absorbing water rate is excess 700% at the best technological conditions of oil＇s temperature 120~C ,oil＇s process time 20min,Elastase＇s concentration 0.3%,Elastase＇s process time 2 hours,natrium hydrogen phosphate concentration 2%, natrium hydrogen phosphate process time 30 hours,pure water immersion 30 hours.