风吹豆豉牛肉干加工工艺的研究

Study on processing technology of beef jerky with air-dry fermented soybean

在嫩化型牛肉干制作的基础上,以鲜牛肉和弥勒风吹豆豉为主要原料,研制一款具有云南地方特色的新型牛肉干产品。通过单因素试验和响应面-主成分分析试验探究了风吹豆豉牛肉干的最佳加工工艺。结果表明,最佳加工工艺条件:以鲜牛肉质量为基准,风吹豆豉添加量160 g/kg、食盐添加量20 g/kg、腌制时间40 min、熟化时间50 min、干制温度140℃、干制时间3 min。在此条件下制成的牛肉干营养丰富,色泽呈红褐色,组织状态较好,结构紧密,硬度适中,风吹豆豉和牛肉的风味相互融合,浓郁且协调。

Based on the production of tenderized beef jerky,a new type of beef jerky product with local characteristics in Yunnan was developed with fresh beef and Mile air-dry fermented soybean as the main raw materials.The optimum processing technology of air-dry fermented soybean beef jerky was investiga-ted by single factor test and response surface-principal component analysis.The results showed that the optimal processing conditions were as follows:based on the mass of fresh beef,air-dry fermented soybean addition 160 g/kg,salt addition 20 g/kg,salting time 40 min,curing time 50 min,drying temperature 140℃,and dryingtime3min.Under theseconditions,thebeef jerky wasrichin nutrition,reddish brown in color,good in organizational state,compact in structure,moderate in hardness,and the flavors of air-dry fermented soybean and beef were integrated with each other,rich and harmonious.