延边黄牛肉脯的研制

Manufacture of Yanbian cattle jerky

以延边黄牛肉为原料,通过单因素试验和正交试验研究延边黄牛肉脯的最佳加工工艺。试验结果表明:延边黄肉脯的最佳加工工艺为肉片厚度4 mm、食盐添加量2%、复合磷酸盐添加量0.3%、异抗坏血酸钠添加量0.01%,制得的延边黄牛肉脯色泽棕红、香味浓郁、咀嚼性较好。

Took Yanbian cattle beef as raw materia to study the optimum technology of Yanbian cattle jerky by single factor and orthogonal experiments. The results showed that： the optimum technology of Yanbian cattle jerky was that the meat thickness was 4 mm, the salt dosage was 2%, the compound phosphate dosage was 0.3% and the sodium erythorbate dosage was 0.01%. Through this technology we found that the Yanbian cattle ierkv with reddish brown color, rich flavor, and chewed well.