摘要
通过单因素试验与正交试验相结合的方法,研究腌制时间、煮制时间、煮制温度,对酱牛肉的感官评价、剪切力、硬度、弹性、咀嚼性的影响,探讨真空低温慢煮酱牛肉的最佳工艺。结果表明:最佳工艺为4℃冷藏条件下腌制54 h后63℃煮制8 h,此时感官评价为97.0分、剪切力为40.48 N、硬度为26.68 N、弹性为3.29 mm、咀嚼性为58.2 mJ。此工艺下的酱牛肉口感鲜嫩、滋味丰富、香气浓郁、品质良好,为未来工业化生产低温烹煮酱牛肉提供了一定的技术参数并奠定研究基础。
The effects of curing time,cooking time and temperature on sensory quality,shear force,hardness,elasticity and chewability of sauced beef were studied by means of single factor tests and orthogonal tests.The results showed that the optimal process was curing at 4℃for 54 h and cooking at 63℃for 8 h.The sensory score was 97.0,the shear force was 40.48 N,the hardness was 26.68 N,the elasticity was 3.29 mm,and the chewability was 58.2 mJ.The sauced beef under this process is fresh and tender,rich in taste and flavor and good in quality.
作者
彭子宁
刘树萍
郑昌江
PENG Zining;LIU Shuping;ZHENG Changjiang(College of Tourism and Cooking,Harbin University of Commerce,Harbin, Heilongjiang 150076, China)
出处
《美食研究》
北大核心
2020年第2期48-52,共5页
Journal of Researches on Dietetic Science and Culture
基金
黑龙江省博士后科研启动资金(LBH-Q15072)。
关键词
低温烹煮
感官品质
酱牛肉
剪切力
嫩度
烹饪工艺
low temperature cooking
sensory quality
sauced beef
shear stress
tenderness
cooking process
