红酒牛肉干的研制
摘要
对红酒牛肉干的配方和工艺进行了研究,通过正交试验确定了最佳的工艺配比为:红酒浸没牛肉、白糖24%、食盐1. 7%、味精0. 5%,烘干温度为60℃,时间为5h,此时红酒牛肉干的品质最佳。
The formula and technology of red wine beef jerky were studied. The best technology ratio was determined through orthogonal experiment and it was as follow: red wine immersed beef,and white sugar was 24%,and salt was 1. 7%,and monosodium glutamate was 0. 5%,and drying temperature was 60℃,and time was 5 h,and the quality of red wine beef jerky was the best.
The formula and technology of red wine beef jerky were studied. The best technology ratio was determined through orthogonal experiment and it was as follow: red wine immersed beef,and white sugar was 24%,and salt was 1. 7%,and monosodium glutamate was 0. 5%,and drying temperature was 60℃,and time was 5 h,and the quality of red wine beef jerky was the best.
引文
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2 叶春苗.牛肉干加工工艺研究[J].农业科技与装备,2017,(10):34-35,39
3 刘才子.保水技术与食盐替代技术在牛肉干中的应用[D].长春:吉林农业大学硕士学位论文,2017.
4 张爱霞,生庆海.食品感官评定的要素组成分析[J].中国乳品工业,2006,34(12):51-53
5 万发春,张幸开,张丽萍等.牛肉品质评定的主要指标[J].中国畜牧兽医,2004,31(12):17-19
6 李升升,李金,吴海玥等.犊牛肉干加工工艺初探[J].青海畜牧兽医杂志,2014,44(1):8-9