金银腊牛肝的研制  

Development of a Golden and Silver cured beef liver

作　　者：郭列娥 朱丹丹 韩玲[1] 武永琴 龙海霞 孔钦文 GUO Liee;ZHU Dandan;HAN Ling;WU Yongqin;LONG Haixia;KONG Qinwen(College of Food Science and Technology,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院

出　　处：《食品与发酵工业》2019年第20期164-168,共5页Food and Fermentation Industries

基　　金：国家现代农业(肉牛牦牛)产业技术体系(CARS-38);甘肃农业大学学生科研计划项目(SRTP项目20180929)

摘　　要：为综合利用牛副产物,丰富牛肝产品的种类,采用均匀试验设计对金银腊牛肝生产过程中原料去腥、腌制及干制工艺参数进行优化筛选,为其产品开发提供科学依据。结果表明,金银腊牛肝最佳去腥工艺参数为陈皮添加量1.5%(质量分数),时间3 h,牛肝与去腥剂质量比为1∶2;腌制工艺参数为食盐3.0%(质量分数),红曲红0.030%(质量分数),腌制时间40 h、脂肪6%(质量分数)、异抗坏血酸钠0.04%(质量分数);干制工艺参数为时间11 d,温度40℃,湿度70%。经验证,此工艺条件下的金银腊牛肝成品口感良好,风味独特。In order to comprehensively utilize the by-products of cattle and enrich the varieties of bovine liver products,the process parameters of deodorization,pickling and drying in the production of cured beef liver were optimized by uniform experimental design.The results showed that the optimum parameters of deodorization were dried tangerine peel addition of 1.5%(mass fraction),deodorization time of 3 h,and beef liver to deodorizer ratio of 1∶2.The optimal parameters of pickling and drying were salt content of 3.0%,monascus red content of 0.030%,pickling time of 40 h,fat content of 6%,sodium isoascorbate content of 0.04%,drying time of 11 d,temperature of 40℃,and humidity of 70%.The beef liver processed with optimum conditions has good taste and unique flavor,which provides a scientific basis for the development of bovine liver products.

关 键 词：腊制品 牛肝 均匀试验 陈皮去腥 

分 类 号：TS2[轻工技术与工程—食品科学与工程]