摘要
将牛肉绞碎或斩拌成糜 ,加盐 1 .2 %～ 1 .6% ,拌匀 ,在 0～ 4℃腌制 2 0～ 2 4 h,可以获得有良好粘结性、弹性、持水性和乳化性的牛肉糜 ,用这种牛肉糜为主要原料制得的肉糜制品细嫩 ,弹性好 。
The processing techonlogy of beef paste was studied.A product of good adhensiveness,elasticity,water holding capacity and emulsive property could be obtained by mincing or chopping,adding 1 2%～1 6% salt,mixing,preserving at 0～4℃ for 20～24hours.Taking this paste as the raw material,a tender,elastic,palatable product could be obtained.
出处
《肉类研究》
2001年第1期21-23,共3页
Meat Research
