| 秦宝牛肉排酸工艺特点分析 |
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| 引用本文： | 李莉,高晓丽,林凡,付成程,曹晖,刘永峰.秦宝牛肉排酸工艺特点分析[J].农产品加工．学刊,2012(1):52-54. |
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| 作者姓名： | 李莉 高晓丽 林凡 付成程 曹晖 刘永峰 |
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| 作者单位： | 1. 陕西师范大学食品工程与营养科学学院,陕西西安,710062
2. 陕西秦宝牧业股份有限公司,陕西眉县,722300 |
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| 摘 要： | 通过剖析牛肉排酸的原因,提出了秦宝牛肉排酸的原理,并阐述了秦宝牛肉独特的排酸工艺以及检测指标。概括了秦宝排酸牛肉是在冷却温度下放置12～24 h,使大多数微生物的生长繁殖受到抑制,通过酶的作用将部分蛋白质分解成氨基酸,同时排空血液及占体质量18%～20%的体液,减少肉中有害物质含量,确保肉制品的风味质量和安全卫生。
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| 关 键 词： | 秦宝牛肉 排酸 工艺特点 |
Process Characteristic of Aging on Qinbao Beef |
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| LI Li
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GAO Xiao-li
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LIN Fan
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Cheng-cheng
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CAO Hui
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LIU Yong-feng.Process Characteristic of Aging on Qinbao Beef[J].Nongchanpin Jlagong.Xuekan,2012(1):52-54. |
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| Authors: | LI Li GAO Xiao-li LIN Fan Cheng-cheng CAO Hui LIU Yong-feng |
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| Institution: | 1(1.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an,Shaanxi 710062,China;2.Shannxi Kingbull Limited Liability Company,Meixian,Shaanxi 722300,China) |
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| Abstract: | Qinbao agement meat in cooling temperature(0~4 ℃) placed under 12~24 h,makes the most of the growth ofmicroorganism breeding restrained,clostridium botulinum and staphylococcus aureus and secrete toxins no longer.Flesh ofenzymatic happening role,will be part of the protein breaks down into amino acids,and emptying the blood and accounting for18% ~ 20% of the weight body fluid,and thereby reducing the harmful substance content,ensure the safety and health of meat. |
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| Keywords: | Qinbao meat agement process characteristic |
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