牛肉培根加工工艺  

Processing technique of beef bacon

作　　者：郭月红 郭爱菊[2] 周建军 王蕾 

机构地区：[1]北京月盛斋清真食品有限公司,北京100075 [2]中国肉类食品综合研究中心,北京100068

出　　处：《肉类工业》2009年第8期9-10,共2页Meat Industry

摘　　要：介绍了牛肉培根的加工方法。以优质牛腰窝为原料,通过试验确定了最佳腌制配方,即食盐添加量2.5%,白糖添加量0.8%,水添加量22%,腌制时间24h;以及最佳烟熏工艺参数,即烟熏温度65℃,时间40min时,牛肉培根品质最好。It introduced the processing method of beef bacon in this paper. Using beef flank as ma- terial, the result shows that 2.5% NaCl,0.8%white sugar,22% water, curing time was 24 hours is the optimum curing formula. And it shows that 65 ℃ and 40 minutes is the best smoking technological param- eters, for the best product quality.

关 键 词：牛肉培根 腌制 烟熏 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]