平遥酱牛肉工艺研究

Study on the technology of Pingyao spiced beef

主要介绍了平遥酱牛肉加工技术,产品配方:牛后腿肉100kg,绵白糖500g,黄酒200g,豆瓣酱100g,葱姜100g,花生油50g,黄芪45g,花旗参30g,枸杞30g等。借鉴了平遥牛肉传统加工工艺,并对平遥酱牛肉关键数据进行了分析研究,提炼出具体的加工工艺方法,为平遥酱牛肉的规模化生产提供了参考。

The processing technology of Pingyao spiced beef was mainly introduced.The product formula was as follows: beef of hind legwas 100 kg, and soft white sugar was 500 g, and rice wine was 200 g, and bean saucewas 100 g, and scallion and ginger was 100 g, and peanut oil was 50 g, and astragalus was 45 g, and ginseng was 30 g, and wolfberrywas 30 g.The traditional processing technology ofPingyao beef was used for reference, and the key data of Pingyao spiced beef was analyzed and studied, and the specific processing technology method was extracted, which provided a reference for the large-scale production of Pingyao spiced beef.