不同工艺条件对风干牛肉感官品质的影响  

Influences of different processing condition on sensory quality of air- dry beef

作　　者：张志强[1] 程伟[1] 彭素敏 

机构地区：[1]新疆轻工职业技术学院,新疆乌鲁木齐830021 [2]喀什农佳肉业有限公司,新疆喀什844000

出　　处：《肉类工业》2015年第2期11-12,共2页Meat Industry

摘　　要：采用原料选择、排酸、腌制、真空干燥技术,探讨了不同工艺条件对风干牛肉感官质量的影响。试验结果表明,先腌制原料,后自然风干工艺,腌制料亚硝酸钠可保证风干牛肉有良好的色泽,Vc的抗氧化作用、白酒的调味去腥作用、食盐的防腐作用,可防止牛肉在风干过程中的腐败变质,保持良好的风味;先真空干燥再自然风干,可防止风干初期因牛肉水分含量高,风干温度偏高,引起牛肉腐败变质,真空干燥亦可除去牛肉部分腥味。Material selection,acid discharging,curing and vacuum drying technology were taken to discuss the effects of different processing condition on the sensory quality of air- dry beef. The results showed that air- dry the products after curing. Curing material,sodium nitrite could keep dried beef having good color. The antioxidation function of Vc,seasoning and removing smell function of white wine and preservation function of salt could preserve beef from spoilage during air drying and keep good flavor.First the material was dealt with vacuum drying,then natural drying. It could preserve beef from spoilage because of the high water activity of the beef and high temperature of air drying at the first stage. Vacuum drying could also remove part of the smell of beef.

关 键 词：风干牛肉 感官品质 真空干燥 自然风干 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]