玉林风味休闲即食牛巴工艺研究

Study on the technology of Yulin flavor leisure and instant beef jerky

玉林牛巴是一种地方特色风味小吃,传统玉林牛巴是通过烘干、蒸煮、油炸、焖煮、“浸油式”罐装等工艺加工而成,其食用方式以佐餐为主。本研究采用低温真空滚揉、低温腌制、真空包装后杀菌等工艺技术,改进传统玉林牛巴的加工工艺,开发休闲即食牛巴。结果表明:低温真空滚揉40min、低温腌制3h、真空包装后杀菌95℃30min,在此工艺条件下得到的休闲即食牛巴呈咖啡色,气味醇香,肉质软硬适中,咀嚼性好,余味绵长,品质最好。

Yulin beef jerky was a kind of flavor snack with localcharacteristics.Traditional Yulin beef jerkywas processed by drying,cooking,frying,stewing,"oil soaked"canning and other processes,and its consumption method was mainly accompanied by meals.In this study,low temperature vacuum tumbling,low temperature curing,sterilization after vacuum packagingand other technology were used to improve the traditional processing technology of Yulin beef jerky,and the leisure and instant beef jerky was developed.The results showed that low temperature vacuum tumbling timewas 40 min,and low temperature curing timewas 3 h,anditwas sterilized after vacuum packaging at 95℃for 30 min.Under technological conditions,the leisure and instant beef jerky obtained hadcoffee color,mellow smell,soft and hard moderate,good chewability,long aftertaste,and the best quality.