低盐酱牛肉的制作工艺及其品质研究

Study on the Preparation Technology and Quality of Sauced Beef with Low Salt

为了研究低盐酱牛肉的制作工艺,以鲜牛肉为原料,制作过程中添加白酒,通过单因素试验和响应面试验确定酱牛肉制作的最佳工艺,并对其质构特性、色泽、剪切力等品质进行分析。结果表明,最佳工艺为食盐添加量2.20%,白酒添加量为4.20%,腌制时间为20 h,煮制时间52 min时,此时的感官评价最高为(92.62±0.41)分。与普通酱牛肉相比,此工艺制作的酱牛肉的食盐含量仅为普通酱牛肉的33%左右,在色泽、剪切力和质构特性方面也优于普通酱牛肉。

In order to study the preparation technology of low-salt sauce beef,fresh beef was used as raw material in this experiment,and liquor was added in the production process.The best preparation technology of sauce beef was determined by single factor and response surface test,and its texture characteristics,color,shear force and other qualities were analyzed.The results showed that when the salt content was 2.20%,the liquor content was 4.20%,the curing time was 20 h,and the cooking time was 52 min,the highest sensory evaluation score was 92.62±0.41.Compared with ordinary sauced beef,the salt content of the sauced beef made by this process was only about 33% of that of ordinary beef with sauce,and the color,shear force and texture characteristics of the beef with sauce were also better than those of ordinary beef with sauce.