| 软包装牦牛肉干的工艺优化和配方筛选 |
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| 引用本文： | 白伟.软包装牦牛肉干的工艺优化和配方筛选[J].畜牧与饲料科学,2011(4). |
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| 作者姓名： | 白伟 |
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| 作者单位： | 青海大学农牧学院动物科学系,青海西宁,810016 |
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| 摘 要： | 试验以牦牛肉为原料,将牦牛肉干在松肉粉的嫩化作用下,经蒸煮、配料、复煮、烘烤、成型等工艺制成组织弹性、嫩度、色泽、口味最佳的牦牛肉干.采用L9(34)正交试验,确定制品的最佳工艺参数为牦牛肉块形25.00g,嫩化时间/松肉粉克数为15min/0.86g,煮制时间50min,烘烤时间为180 s,优化配方:酱油/食盐为24.00g/0.08 g,黄酒/生姜为8.00g/1.00g,白糖/味精为48.00g/0.03 g,复合调味料0.50 g.牦牛肉干软包装袋的厚度为0.25 mm,真空密封机温度为60℃,保温温度为25℃.通过试验得到了牦牛肉干的优化工艺、筛选配方和软包装的选择等.
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| 关 键 词： | 软包装 牦牛肉干 工艺优化 配方筛选 |
Process Optimization and Formula Selection of Yak Beef Jerky Preserved in Flexible Packages |
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| BAI Wei.Process Optimization and Formula Selection of Yak Beef Jerky Preserved in Flexible Packages[J].Animal Husbandry and Feed Science,2011(4). |
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| Authors: | BAI Wei |
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| Institution: | BAI Wei (Department of Animal Science,Agricultural and Animal Husbandry College,Qinghai University,Xining 810016,China) |
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| Abstract: | After yak beef was treated with meat tenderizer, yak beef jerky with the best organizational flexibility, tenderness, color and taste was prepared through cooking, adding ingredients, recooking, baking and molding. The L9(34) orthogonal test was used to obtain the best process parameters. They are as follows: yak beef clod, 25.00 g; tenderizing time, 15 min; meat tenderizer, 0.86 g; cooking time, 50 min; and baking time, 180 s. The best formula is as follows: soy sauce/salt, 24.00 g/0.08 g; yellow wine/gind... |
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| Keywords: | flexible package yak beef jerky process optimization formula selection |
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