油炸及腌制工艺对酱制牦牛肉罐头品质的影响

Effects of Frying and Curing Technique on Quality of Sauce Canned Yak Meat

[目的]研究油炸及腌制工艺对酱制牦牛肉罐头品质的影响。[方法]以青海的牦牛肉为研究对象,利用正交试验分析了不同食盐浓度、葡萄糖浓度、松肉粉质量分数对牦牛肉腌制工艺的影响和不同油炸温度、油炸时间、块形大小对牦牛肉油炸工艺的影响。[结果]试验得出,最优的牦牛肉腌制工艺为2.0%的食盐浓度、0.6%的葡萄糖浓度和0.3%的松肉粉,该条件下腌制牦牛肉品质最佳;最优的牦牛肉油炸工艺为150℃的油炸温度、20 s的油炸时间和2.0 cm×2.0 cm×0.3 cm的块形大小,该条件下油炸牦牛肉的品质最佳。[结论]研究可为牦牛肉的生产开发提供科学的理论依据。

[Objective] To study effects of frying and curing technique on quality of sauce canned yak meat.[Method] With Qinghai yak meat as objects,by using orthogonal experiment,effects of different salt concentration,glucose concentration and meat tenderizer mass fraction on cure technique and effects of frying temperature,time,size on frying technique of yak meat were analyzed.[Result] The optimal curing technique for yak meat is 2.0% salt,0.6% glucose,0.3% meat tenderizer;the optimal frying technique is under 150 ℃,frying for 20 s with size of 2.0 cm×2.0 cm×0.3 cm.[Conclusion] The study provides scientific theoretical basis for production and development of yak meat.