摘要
以高原牦牛肉为原料,采用正交试验设计,探讨了制作麻辣、广式、五香牦牛肉脯的工艺及配方。结果表明:广式肉脯风味最佳,不同辅料对挥发性盐基氮的含量影响极为显著,五香肉脯挥发性盐基氮的含量影响最显著,并且对产品进行真空包装,延长产品的保质期,取得了良好的效果。
The technology and formula of manufacture of spicy,Cantonese-style,spiced yak slice dried meat were studied using yak meat as raw material by means of orthogonal experimental design.The results showed that the Cautones-style slice dried meat had the best flavor,and there was extremely significaut effect of different assistant materials on the confent of volatile basic nitrogen and there was the most significont effect of spiced assistant materials.The extend product shelf life achieved good result by vacuum packaging of product.
出处
《青海畜牧兽医杂志》
2010年第6期12-14,共3页
Chinese Qinghai Journal of Animal and Veterinary Sciences
关键词
牦牛肉
肉脯
正交设计
真空包装
Yak meat
Slice dried meat
Orthogonal experiment design
Vacuum pack
