摘要
在传统工艺的基础上,通过正交试验L4(23),探讨了木瓜蛋白酶,复合磷酸盐和腌制时间对腊牛肉嫩化效果的影响,结果表明:用0.02%木瓜蛋白酶、0.4%复合磷酸盐、经过72h腌制后,嫩化效果最佳。
On the base of traditional techniques, this paper explored the tenderizing effects of papain. polyphosphate, salted and cured time on salted and cured beef through the L_4 (2~3) experiment. The results demonstrated that the best tenderizing effect was achieved by using 0.02% papain, 0.4% polyphosphate and 72 hours of salted and cured time.
出处
《云南农业大学学报》
CAS
CSCD
2004年第1期55-57,67,共4页
Journal of Yunnan Agricultural University
基金
云南省教育厅课题资助(0132299)
