牛肉风味色拉米香肠的制备工艺研究  

Research of the Process of the Beef Flavor Salami

作　　者：刘安军[1] 刘学勤[1] 郑捷[1] 柳亚静[1] 王雅静[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2011年第11期1332-1335,共4页Modern Food Science and Technology

基　　金：天津市农业科技成果转化与推广项目(201002090);天津市科技成果转化及产业化推进计划项目(09ZHXHNC04900);天津东丽科委科技成果转化项目(2010301);天津东丽科委科技成果转化项目(2010303)

摘　　要：本试验研究了一种以牛肉、鱿鱼为主要原料制作加工的牛肉风味色拉米香肠的主要工艺,在单因素实验的基础上,通过正交试验确定了最佳发酵条件:鱿鱼添加量为20%,发酵温度为22℃,发酵时间为24 h,所得产品具有香味浓郁、风味独特、色泽鲜艳、外形完整,切面整齐等特点。The main process of the beef flavor salami was investigated using beef and squid as main materials.Based on the single factor experiment,the results of orthogonal experiment showed that the optimum fermentation process conditions were additive squid quantity 20%,fermentation temperature 22 ℃,and fermentation time 24 h.The product had full-bodied and nice flavor,beautiful colors,good appearance and clean cut face.

关 键 词：牛肉 鱿鱼 色拉米 发酵工艺 正交试验 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]