内蒙古地区风干牛肉的产品特性及工艺探讨  

Discussion on the Characteristics and Technology of Air-dried Beef Products in Inner Mongolia

作　　者：张铁峰[1] 旭日花[1] 

机构地区：[1]内蒙古大学生命科学学院,内蒙古呼和浩特010021

出　　处：《畜牧与饲料科学》2012年第4期40-42,共3页Animal Husbandry and Feed Science

摘　　要：在保证了风干牛肉的传统风味与特性的前提下,通过工艺改进,控制风干室的温度和湿度,模拟草原上的风干过程,进行低温与高温2次炸制,采用真空包装与二次灭菌技术,大大缩短了生产周期,提高了生产效率,同时有效地降低了产品中有害及腐败微生物的数量,延长了风干牛肉的货架寿命,使该产品的经济效益明显增加。On the premise of ensuring traditional properties and characteristics of air-dried beef,the technology was improved to control the temperature and humidity of hurricane drier.The drying process on the prairie was simulated.The air-dried beef were fried twice at low and high temperatures.The vacuum-packed and two-stage sterilized technologies were used,which greatly shortened the production cycle and increased the production efficiency.Meanwhile,the amounts of harmful and putrefactive microorganism in products were decreased and the shelf-life of air-dried beef was prolonged,thus the economic benefit was remarkably increased.

关 键 词：风干牛肉 真空包装 经济效益 

分 类 号：TS251.42[轻工技术与工程—农产品加工及贮藏工程]