牛肉真空滚揉条件对白卤牛肉品质和出成率的影响

Effects of vacuum tumbling conclitions on the qualities and yields of water-braised beef

为探讨真空滚揉技术在卤牛肉加工中的应用,论文分析了牛肉真空滚揉时真空度、转速、滚揉时间、载荷量、原料初始温度和静腌时间对白卤牛肉主要成分、感官品质、色度、质构特性及出成率的影响。将初始温度为0～5℃的牛肉、3.3%食盐和0.1%花椒放入滚揉器中,载荷量60%,真空度6 kPa,4 r/min滚揉15 min,静置10 min;加入1.3%洋葱汁、1.2%香芹汁、2.5%胡萝卜汁和1.8%二锅头,重复滚揉1次;出料后0～5℃静腌12h。采用上述操作条件腌制的牛肉加工的白卤牛肉的品质和出成率均较高。

To explore the application of the vacuum tumbling technique on water-braised beef, the effects of vac- uum tumbling parameters, including vacuum degree, rotation rates, tumbling time, loading capacities, beef tempera- ture and static curing time on the contents of major compounds, sensory ratings, color, PTA textural attributes and products yields were analyzed. The higher qualities and yield was obtained when beef was tumbled as the followings： temperature of the beef 0 -5℃ , 3.3% salt and 0. 1% pepper was put into the vacuum roller with load capacity of 60% , tumbled at 4 r/min for 15min at 6 kPa for 10 min. The tumbling was repeated once by adding 1.3% onion juice, 1.2% celery juice, 2. 5% carrot juice and 1.8% Erguotou liquor into the roller. The tumbled beef was goaked for 12 h at 0 -5℃ after taken from the roller.