真空油炸改善牛肉干品质的研究

Research on Vacuum Frying Improving the Quality of Dried Beef

将低温真空(减压)膨化技术应用于牛肉干的加工取得了很好的效果。探讨了油炸温度、时间和冷冻温度与时间对牛肉干制品质量的影响,并筛选出该工艺的最佳条件。

The technology of low temperature and vacuum in puffing applied in the processing of dried beef significantly influent the quality of final product. The influence of temperature and time of frying and freezing to the qality of dried beef is studied; meanwhile, the optimal condition of formula is obtained.