酱卤牛肉风味提升和杀菌方法研究

Study on Flavor Improvement and Sterilization Method of Sauce and Halogen Beef

对酱卤牛肉制作工艺中提升风味和延长储存时间的方法进行整理综述,着重分析酱卤制品的风味提升方法、杀菌方法两大方面。为酱卤牛肉制品风味提升、创新口味和延长货架期、提高牛肉附加价值、牛肉制品安全化和营养化的研究提供参考方法和建议。

This paper reviewed the methods of improving flavor and prolonging storage time in beef sauce brine,and analyzed the methods of improving flavor and storing the sauce brine products.It provided a reference method for improving flavor,innovating taste and prolonging shelf life of beef products.