常温软包装方便食品红烧极品牛肉的研究  

On Production of Flexible-package Room-temperature Instant Food:Brown-braised Deluxe Beef

作　　者：黄文垒[1] 钱静[1] HUANG Wenlei;QIAN Jing(Jiangsu Food ＆ Pharmaceutical Science College,Huai＇an 223003,Jiangsu,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《四川旅游学院学报》2018年第5期21-24,共4页Journal of Sichuan Tourism University

摘　　要：为明确阐述中式传统菜肴工业化生产的流程,对软包装方便食品红烧极品牛肉的生产加工工艺进行了分析和研究。通过单因素实验和正交试验确定了生产工艺中关键的参数:雪花牛肉切成2.5cm×2.5cm×3cm,焖煮70min;主料和调味汁按照3∶2的比例称重灌装,蒸汽压力不低于0.2kg/cm2高温杀菌8min,在此条件下生产的产品质量最佳。In order to clarify- the process of industrialized produc6on of Chinese tradi6onal dishes, this paper analyzes and studies the production and processing technology of brown braised deluxe beef in flexible pack- age. The key parameters in the production process are determined by single factor and orthogonal experiments ： the snowflake beef cut into 2.5cm × 2.5cm × 3cm and simmered for 70rain; the ingredients and sauce weighed according to a ratio of 3 ： 2; the steam pressure no lower than 0.2kg/cm2, and sterilization time of 8min. The products produced under this conditions are of the best quality.

关 键 词：软包装 方便食品 红烧极品牛肉 

分 类 号：TS972[轻工技术与工程]