摘要
以天然无污染的高原牦牛肉为原料,采用酶解技术嫩化肉质、冷冻成型后切片、两段式干燥的工艺加工牦牛肉脯。腌渍剂配比为:食盐1.8%,亚硝酸钠0.01%,异Vc钠0.05%,复合香辛料0.1%,味精0.3%,白砂糖3.0%,葡萄糖2.5%;嫩化剂为木瓜蛋白酶0.05%。
The study takes the natural non-pollution plateau yak meat as the material,uses the enzymolysis technology tender pulp,slices after freeze,two sections of types dry craft processing slice dried yak meat.The salt soaker allocated proportion is:salt 1 8%,sodium nitrite 0 01%,sodium crythorhate 0 05%,spice mix 0 1%,monosodium glutamate 0 3%,sugar 3 0%,glucose 2 5%,The tender material is papoid 0 05%.
出处
《食品科技》
CAS
北大核心
2001年第6期27-28,19,共3页
Food Science and Technology
