解冻方式对牛肉调理食品品质的影响

Research on Freezing and Thawing Technology of Beef Prepared Food

本文主要选择早胜牛肉(牛柳、西冷和眼肉),开发高档部位牛肉调理食品。将早胜牛肉进行腌制、冻结、解冻,并研究这些加工方法对早胜牛肉色泽、质构(包括硬度、弹性、黏聚性等)、肉质流失以及保水性的影响,为开发早胜牛肉调理食品提供理论参考,开发甘肃特色牛肉产品,推动甘肃经济发展。

This paper mainly discuss the effect of marinating time, freezing temperature and thawing methods on the color, texture and water holding capacity of Zaosheng cattle, in order to provide some basic preferences for the beef prepared food.