方便型牛肉火锅的研究  

Prosessing Technology of the Convenient Hot Pot of Beef

作　　者：刘欣[1] 周赞[1] 王敏[1] 刘焱[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《农产品加工（下）》2010年第8期56-59,65,共5页Farm Products Processing

摘　　要：旨在改变传统火锅单一的食用方式,使产品既具有牛肉火锅的独特风味,又不需要复杂的制作过程,符合现代人快节奏的生活方式。在传统的制作工艺基础上,主要从腌渍方法、腌渍时间以及熟化条件等方面进行研究,生产出一种色泽红润、口感鲜嫩、风味较佳且耐保藏的抽真空铝箔包装牛肉火锅产品。该产品开袋只需加入调味包煮制15min左右便可直接食用。In this paper, the hot of beef is cooked in a different way instead of the old method. In this way, the produce not only have the peculiar folavour belong to the hot pot of beef, but also need not the complex process of production like before. This way in line with the modern fast-paced way of life. This research is mainly based on traditional process, from the method of curing, the time of curing and the condition of boil, in order to process a vacuum packaged hot pot of beef which have ruddy color, crisp taste, excellent flavor and long storage period. Just open bag of the product by adding seasoning packet cooking about 15 min to eat immediately.

关 键 词：牛肉 火锅 方便食品 

分 类 号：TS972.127[轻工技术与工程]