红酒牛肉干的研制

Development of red wine beef jerky

对红酒牛肉干的配方和工艺进行了研究,通过正交试验确定了最佳的工艺配比为:红酒浸没牛肉、白糖24%、食盐1. 7%、味精0. 5%,烘干温度为60℃,时间为5h,此时红酒牛肉干的品质最佳。

The formula and technology of red wine beef jerky were studied. The best technology ratio was determined through orthogonal experiment and it was as follow： red wine immersed beef, and white sugar was 24%, and salt was 1.7% , and monosodium glutamate was 0.5% , and drying temperature was 60℃, and time was 5 h, and the quality of red wine beef jerky was the best.