腌制提高牦牛肉加工制品品质的研究  

Research on improving processing quality of yak meat by curing

作　　者：王树林[1] 张生花[1] 王晓蓓[1] 李宗文 

机构地区：[1]青海大学农牧学院动物科学系,西宁810016 [2]青海省乌兰县兽医站,乌兰817100

出　　处：《食品科技》2006年第11期134-137,共4页Food Science and Technology

摘　　要：以牦牛肉为原料采用正交试验设计,探讨了腌制剂配方及腌制工艺对牦牛肉加工制品品质的影响,结果表明:CaCl2、木瓜蛋白酶、复合磷酸盐的浓度分别为3%、0.005%、0.5%,并采用干腌法效果最佳。The effects of cure liquid formulation and cure technology on processing yak meat have been studied through orthogonal design, the results showed that the processing meat has best quality when the concentration of calcium chloride, papain, mixed phosphate were 3%, 0.005%, 0.5% respectively, and meat was cured by dry cure.

关 键 词：牦牛肉 腌制剂 嫩化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]