卤牛心的制作工艺  

The fabrication technology of stewed bovine heart

作　　者：王文 李康 WANG Wen;LI Kang

机构地区：[1]山西省平遥牛肉集团有限公司,山西平遥030600

出　　处：《肉类工业》2019年第4期11-13,共3页Meat Industry

摘　　要：以牛心为原料,研究制作过程中静腌时间、香辛料用量、料酒用量和卤煮时间对于牛心的影响。用感观评价评定口感风味,卤牛心腌制工艺比较优的工艺参数为静腌48h、香辛料用量5%、料酒用量4%、卤煮时间3.5h。此工艺条件下制作的牛心,酱卤风味浓郁,口感较好,有地方特色。The bovine heart was taken as raw material, and the effects of soaking time,consumption of spices, consumption of cooking wine and marinating time on the bovine heartduring the production process were studied. Thesensory evaluation was adopted to evaluate taste and flavor. The preferred technological parameters of the stewed bovine heart curing technology were as follows: soaking time was 48 h, andconsumption of spices was 5%, and consumption ofcooking wine was 4%, and marinating time was 3. 5 h. The bovine heart was made in this technological condition, and the sauced - stewed flavor was rich,and the taste was good, and it had local characteristics.

关 键 词：卤牛心 加工工艺 感观评价 风味 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]