藏式牦牛肉酱加工研究

Study on the Processing Technology of Tibetan Yak Meat Sauce

实验以牦牛肉、糌粑为原料,辅以食盐、夏果唐杰、廓聂、果巴日果、墨脱辣椒等调味料,生产具有西藏特色的牦牛肉酱产品。通过单因素试验和正交试验,以感官评价为指标,得出各因素对产品感官的影响:墨脱辣椒>夏果唐杰>果巴日果>廓聂;当墨脱辣椒为0.3%、夏果唐杰为2%、廓聂为0.5%、果巴日果为1%时,产品的感官得分达到最大值。最终确定产品的配方为牛肉∶糌粑比为10∶3(以100计)、食盐3%、墨脱辣椒0.3%、夏果唐杰2%、廓聂0.5%、果巴日果1%、乳酸链球菌素0.2%。

This experiment uses yak meat and tsamba as the raw materials,and adds salt,Xiaguotangjie,Kuonie,Guobariguo and Medog pepper as the basic seasonings in order to produce yak meat sauce with Tibetan characteristics.By single factor and orthogonal experiments,using sensory evaluation as the index,the influences of each factor on the product＇s sense are obtained as Medog pepper〉Xiaguotangjie〉Guobariguo〉Kuonie.As the additive amount of Medog pepper of 0.3%,Xiaguotangjie of 2%,Kuonie of 0.5%,Guobariguo of 1%,the sensory score of product reaches the maximum.The final product formulation is determined as follows：yak meat∶tsamba is 10∶3（in one hundred）,salt is 3%,Medog pepper is 0.3%,Xiaguotangjie is 2%,Kuonie is 0.5%,Guobariguo is1%,nisin is 0.2%.