五香牛肉粒的加工工艺

Processing technology of spiced beef

介绍了五香牛肉粒的加工工艺流程、操作要点，通过正交试验的方法对五香牛肉粒的主要辅料用量及烘干条件进行了研究。研究表明该产品的最佳工艺配比为：白糖35％、食盐3％、味精2％、牛肉精膏1％，五香粉1．5％，烘干温度为60℃，时间为15h，水分控制在16％～18％。按此工艺条件生产出来的五香牛肉粒甜成适中、香味浓郁，该工艺对于加工此类产品的企业具有一定的参考价值。

The processing flow, main operating points of spiced beef were introduced in the article. Through orthogonal experiments, the ratio of main accessory and drying condition of spiced beef were studied. The results showed that the optimum technology ratio was that sugar 35%, salt 3%, monosodium 2% , beef extract paste 1% , five - spice powder 1.5% , and drying temperature 60℃ for 15h with 16% - 18% moisture. Under this technology conditions, the salty, sweet and rich flavor spiced beef was obtained. It provided the technical references for such product enterprise.