| 牛肉干加工优化方案的研究 |
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| 引用本文： | 潘巨忠,薛旭初,林旭东.牛肉干加工优化方案的研究[J].农产品加工．学刊,2006(5):28-30. |
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| 作者姓名： | 潘巨忠 薛旭初 林旭东 |
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| 作者单位： | 宁波市农产品加工研究中心,浙江,宁波,315040 |
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| 摘 要： | 以市场购得的新鲜牛肉为试材,采用3因素3水平正交试验方法,重点研究牛肉干加工工艺中的加盐量、煮制时间和烘烤3个因素对牛肉干理化品质和感官品质的影响。结果表明,牛肉干加工过程中,加盐量应控制在1.9%￣2.2%,煮制时间为45min左右为宜,烘烤温度不宜过高(80￣90℃),烘烤时间为90￣105min。
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| 关 键 词： | 牛肉干 深加工 工艺 研究 |
| 文章编号： | 1671-9646（2006）05-0028-03 |
| 收稿时间： | 2006-05-08 |
| 修稿时间： | 2006年5月8日 |
Research the Process Technology of the Beef Jerky |
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| Pan Juzhong,Xue Xuchu,Lin Xudong.Research the Process Technology of the Beef Jerky[J].Nongchanpin Jlagong.Xuekan,2006(5):28-30. |
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| Authors: | Pan Juzhong Xue Xuchu Lin Xudong |
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| Abstract: | The study chose the beef that bought in market as material,adopting the method of orthogonal treatment with the level of three and factors three,main researches three factors that the amount of salt added,boiling time and toasting in the beef jerky processing technology. The result shows that:In the processing course of beef jerky, the amount of salt added should be controlled in 1.9%~2.2%,boiling time should be about 45 min,it should not be too high to toast temperature80~90 ℃,toast time as 90~105 min. |
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| Keywords: | beef jerky deep processing technology research |
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