延边黄牛肉脯的研制  

Manufacture of Yanbian cattle jerky

作　　者：刘昊明[1] 杨震[1] 金国 权永杰 郑贵花 金海莉[1] 李官浩[1] 

机构地区：[1]延边大学农学院,延吉133002 [2]延吉市动物卫生监督所,延吉133000 [3]延吉市动物卫生检疫站,延吉133000

出　　处：《食品科技》2013年第11期116-119,共4页Food Science and Technology

基　　金：延边大学横向课题(413090001)

摘　　要：以延边黄牛肉为原料,通过单因素试验和正交试验研究延边黄牛肉脯的最佳加工工艺。试验结果表明:延边黄肉脯的最佳加工工艺为肉片厚度4 mm、食盐添加量2%、复合磷酸盐添加量0.3%、异抗坏血酸钠添加量0.01%,制得的延边黄牛肉脯色泽棕红、香味浓郁、咀嚼性较好。Took Yanbian cattle beef as raw materia to study the optimum technology of Yanbian cattle jerky by single factor and orthogonal experiments. The results showed that： the optimum technology of Yanbian cattle jerky was that the meat thickness was 4 mm, the salt dosage was 2%, the compound phosphate dosage was 0.3% and the sodium erythorbate dosage was 0.01%. Through this technology we found that the Yanbian cattle ierkv with reddish brown color, rich flavor, and chewed well.

关 键 词：延边黄牛肉 肉脯 研制 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]