摘要
在传统牛肉干制作基础上,研制出具有较高营养价值和新鲜口味的新型产品——当归红枣牛肉干。通过单因素和正交实验对其配方进行了研究,确定了最佳的工艺配方:鲜牛肉1 000g,当归60g,红枣(干)80g,食盐添加量为36g。在此条件下,牛肉干呈褐色或红褐色,当归、红枣的特殊风味完全融入到牛肉干的肉味之中,回味浓郁。
Based on the production of traditional beef jerky, the new product with high nutritional value and fresh flavor was developed, and called angelica and jujube beef jerky. Though single factor and orthogonal experiments, the optimum technological formula was determined. The result showed that fresh beef 1000g, angelica 60g, jujube （dry） 80g, salt 36g. Under this condition, the beef jerky had color in brown or reddish brown, special and aftertaste flavor with the mixture flavor of angelica and jujube.
出处
《肉类工业》
2013年第12期14-17,共4页
Meat Industry
基金
甘肃省科技计划支撑项目(1204NKCA072)
关键词
当归
红枣
牛肉干
angelica
jujube
beef jerky
