平遥酱牛肉中美拉德反应的工艺研究

Study on the technology of Maillard reaction in pingyao spiced beef

以牛后腿肉为原料,利用美拉德反应制备美味的平遥酱牛肉。通过实验,研究糖、氨基酸(赖氨酸)、煮制温度、时间等对酱牛肉品质的影响,并以多次试验得出最佳工艺:绵白糖20g、老抽10g、赖氨酸2g、煮制温度100℃、时间8h。反应完后,晾肉冷藏12h,品质最佳,感官评分达98分。

The beef hind legs were used as raw materials,and the Maillard reaction was used to prepare delicious Pingyao spiced beef.Through experiments,the effects of sugar,amino acid(lysine),cooking temperature and time on the quality of spiced beef were studied.The optimum technology was obtained by multiple experiments and it was as follows:white sugar was 20 g,and first axis was 10 g,and lysine was 2 g,and cooking temperature was 100℃,and time was 8 h.After the reaction,the meat was refrigerated for 12 h,and the quality was the best,and the sensory score was 98.