摘要
研究了嫩肉粉(代替木瓜蛋白酶)、Ca Cl2、复合磷酸盐等嫩化剂嫩化牛肉的效果及干燥方式、干燥温度及时间的选择对嫩度的影响。结果表明,嫩化型牛肉干中加嫩肉粉0.6 g/hg,Ca Cl22%,复合磷酸盐0.2 g/hg处理后再煮制,最后在60℃恒温烘箱下干燥110 min其嫩度达到最佳效果。
This article studied the Meat Tenderizer which contain 2% of purity papayin（to replace papayin）, CaCl2, compound phosphate effects, and the dry way, the dry temperature and the time choice has done the comprehensive research to tenderness influence. The results indicate the type of the meat tenderizer 0.6 g/100 g, CaCl2 2%, compound phosphate 0.2 g/100 g then handling cooked and the 60 ℃thermostat an dry 110 min its tenderness achieve the best results.
出处
《热带农业科学》
2015年第11期87-90,共4页
Chinese Journal of Tropical Agriculture
关键词
牛肉干
嫩化剂
加工工艺
嫩化
指标检测
beefjerky
tenderizer
process method
tenderization
index detect
