摘要
研究煮制时间对卤牛肉出品率的影响。结果显示,煮制时间越长,卤牛肉出品率越低,在煮制30min内,煮制时间对出品率影响较大,煮制30min后,影响趋于平缓。研究还发现,煮制时间对没加磷酸盐腌制肉块的出品率影响比加磷酸盐腌制过的肉块大。
The effect of boiling time on production rate of stewed beef was studied. The results showed the production rate was lower with longer boiling time. The boiling time had great influence on the production rate during 30 min, and then changed gently. The influence of boiling time on production rate of stewed beef treated without phosphate was greater than that the product treated with phosphate.
出处
《肉类工业》
2013年第6期21-22,共2页
Meat Industry
关键词
煮制时间
卤牛肉
出品率
boiling time
stewed beef
production rate
