| 犊牛肉干加工工艺初探 |
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| 引用本文： | 李升升,李全,吴海玥,王迅.犊牛肉干加工工艺初探[J].青海畜牧兽医杂志,2014(1):8-9. |
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| 作者姓名： | 李升升 李全 吴海玥 王迅 |
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| 作者单位： | 青海省畜牧兽医科学院,西宁810016 |
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| 基金项目： | 青海省农业科技成果转化和推广计划（2011-N-509） |
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| 摘 要： | 为丰富犊牛肉产品种类,提高产品档次和市场竞争力。以犊牛肉为原料,通过卤制工艺进行产品熟制,采用烘干、炒制、炸制三种后处理方式进行犊牛肉干的生产加工,以感官评价为指标确定最佳后处理方式。结果显示,不同后处理的产品具有不同特色,但是感官评价结果显示炸制产品的感官得分较高。
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| 关 键 词： | 犊牛肉 后处理工艺 感官评价 |
Research on Processing Method of Calf Meat Jerky |
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| Institution: | LI Sheng- sheng et al |
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| Abstract: | In order to enrich the Calf meat products and improve market .competitiveness,Calf meat was as raw material cooked by marinating process with using dry, Fried, sauteed of post - processing method, sensory evaluation was as the index to determine the best post -processing way. Results showed that different post -processing products have different product characteristics, but the sensory evaluation results showed that higher scores of sensory for Fried products. |
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| Keywords: | Calf meat Post - processing Sensory evaluation |
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