不同烹饪方式对水煮牛肉品质的影响  

Effects of Different Cooking Methods on the Quality of Boiled Beef

作　　者：徐映雨 赵溢智 吴明洪 周宇 XU Yingyu;ZHAO Yizhi;WU Minghong;ZHOU Yu(School of Food of Sichuan Tourism College,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100

出　　处：《现代食品》2023年第5期72-76,共5页Modern Food

基　　金：四川省教育厅研究中心项目“自热水煮牛肉制品的传热优化研究”(CC20Z11);四川旅游学院大学生创新创业项目(202004097)。

摘　　要：本研究以著名川菜水煮牛肉为实验对象,比较传统沸水煮、低温慢煮和微波加热3种烹饪方法对水煮牛肉嫩度的影响,确定了低温慢煮的最佳烹饪条件为65℃水浴加热45 min;微波加热最佳烹饪条件为280 W水浴加热4 min。与传统的沸水煮1 min得到的水煮牛肉进行比较,低温慢煮和微波加热得到的水煮牛肉的色泽和营养成分相近,其中微波加热牛肉的烹饪失水率最低,为20.60%,微波加热牛肉的弹性和胶黏性较另两组更低,说明牛肉的口感更嫩,是更适合水煮牛肉工业化生产的加工方法。In this study,we compared the effects of traditional boiling water,low temperature slow cooking and microwave heating on the tenderness of boiled beef,and determined that the best cooking condition for low temperature slow cooking was 65℃water bath heating for 45 min;the best cooking condition for microwave heating was 280 W water bath heating for 4 min.The color and nutritional composition of the boiled beef obtained by slow cooking and microwave heating were similar,in which the cooking water loss rate of microwave heated beef was the lowest,20.60%,and the elasticity and gumminess of microwave heated beef were lower than those of the other two groups,indicating that the taste of beef was more tender and it was a more suitable processing method for industrial production of boiled beef.

关 键 词：水煮牛肉 低温慢煮 微波加热 嫩度 营养成分 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]