摘要
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.
出处
《食品科技》
CAS
北大核心
2013年第11期116-119,共4页
Food Science and Technology
基金
延边大学横向课题(413090001)
关键词
延边黄牛肉
肉脯
研制
Yanbian cattle
jerky
manufacture