一种腊牛舌产品的研制  

Development of a cured beef tongue product

作　　者：朱丹丹 韩玲[1] 余群力[1] 李文东 曹晖 韩广星 李航 ZHU Dan-dan;HAN Ling;YU Qun-li;LI Wen-dong;CAO Hui;HAN Guang-xing;LI Hang(College of Food Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;Limited Liability Company of Qin Bao Animal Husbandry in Shanxi Province,Baoji 721000,China;Shandong Lorain Food Limited Company,Shandong Province,Junan 276615,China;LimitedLiability Company of Heng Du Agricultural in Chongqing,Chongqing 408200,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]陕西秦宝牧业发展有限公司,陕西宝鸡721000 [3]山东绿润食品有限公司,山东莒南276615 [4]重庆恒都农业开发有限公司,重庆408200

出　　处：《食品与发酵工业》2018年第11期273-279,共7页Food and Fermentation Industries

基　　金：国家现代农业(肉牛牦牛)产业技术体系(CARS-37);甘肃省财政厅"牛羊肉安全高效屠宰加工关键技术研究与示范"项目

摘　　要：为增加牛副产物的利用,选取优质牛舌为原料,采用均匀试验方法及正交试验方法对腊牛舌注射腌制配方、滚揉腌制工艺及干制工艺的最佳参数进行研究筛选,为腊牛舌产品的研发提供理论依据。结果表明,腊牛舌最佳腌制配方、腌制工艺及干制工艺参数(质量分数)为2. 0%食盐、0. 04%红曲红、0. 1%姜汁、0. 5%花椒汁、0. 9%草果汁、0. 6%五香汁、0. 7%胡椒汁;滚揉时间60 min、腌制时间60 h;干制温度40℃、干制时间12 d、干制湿度80%。经验证,腊牛舌产品具有良好的风味及口感,符合GB 2730—2015要求。For the use of increasing by-products of cattle and providing a theoretical basis for the research and development of cured beef tongue products,the optimal parameters of pickled formula,pickled technology and drying technology of beef tongue products were investigated by orthogonal experiment.The results indicated that the best formula and process of pickled and drying technology are 2.0%salt,0.04%monascus red,0.1%ginger sauce,0.5%Sichuan pepper sauce,0.9%Alpinia katsumadai sauce,0.6%spiced sauce and 0.7%pepper sauce,respectively.Besides,the rolling time and curing time are 60 min and 60 h,respectively;the temperature,time and humidity in drying are 40℃,12d and 80%,respectively.The verification results indicated that the cured beef tongue products taste good and meets the requirements of GB 2730-2015.

关 键 词：腊制品 牛舌 滚揉腌制 均匀试验 工艺优化 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]