新型牦牛肉干加工工艺

A new processing technology of yak charqui

将低温腌制、真空滚揉、微波干燥技术用于牦牛肉干加工,通过色泽、风味、组织状态等感官评定,以及含水量及细菌总数测定和贮藏试验。结果表明,与传统肉干相比,新产品色泽鲜红、嫩度高、咀嚼性好,在37 ℃条件下,经30 d品质稳定。确定了新型牦牛肉干加工工艺和参数,设计合理,便于实际生产应用,拓宽了牦牛肉利用途径。

Applying low temperature bloating, vacuum roll-kneading, micro-waving techniques to the processing, we developed a new type yak charqui technology and it抯 main perimeters. Based on the assessing of the products?color, flavor, and tissue state, and testing the gross bacterial numbers and storage term.,the results show that the products have better color, tender, chewing quality than the traditional ones, and could keep good quality under the 37℃,30d storage conditions. The reasonable and practical design processing broad the using ways of yak meat.