摘要
为制备气质膨化即食牛蹄筋,以鲜牛蹄筋为原料,采用单因素及正交试验对牛蹄筋加工工艺进行优化。结果表明,牛蹄筋最佳预煮工艺为:100 g牛蹄筋中添加料酒20 mL,95℃煮制30 min;浸渍液最佳配方为:以100 g牛蹄筋为基准,添加2%食盐,5%白砂糖,2%酱油,4%米醋,0.2%八角,0.2%小茴香,0.1%辣椒,0.1%生姜;产品包装灭菌最佳条件为真空包装后121℃灭菌15 min。采用最优工艺制备的气质膨化即食牛蹄筋色泽浅黄、有光泽,咀嚼性好,气味芳香诱人,产品相关指标均符合国家标准GB/T 23586—2009中的规定。
In order to prepare the gas puffing ready-to-eat beef tendon,fresh beef tendon was used as raw material,single-factor and orthogonal tests were used to optimize the processing technology.The results showed that the optimal pre-cooking conditions for beef tendon were:in 100 g of beef tendon,cooking wine addition 20 mL,cooking tempera⁃ture 95℃,cooking time 30 min.The optimal formula of maceration solution was:salt 2%,sugar 5%,soy sauce 2%,rice vinegar 4%,star anise 0.2%,cumin 0.2%,chili 0.1%,ginger 0.1%in 100 g of beef tendon.The optimal product packaging sterilization condition was:sterilizing at 121℃for 15 min after vacuum packaging.The prepared gas puff⁃ing ready-to-eat beef tendons had light yellow color with luster,good chewiness,and aromatic and attractive smell.The related indicators of the finished products were in line with the requirements of national standard GB/T 23586-2009.
作者
张瑜
ZHANG Yu(Jiangsu College of Tourism,Yangzhou 225127,China)
出处
《保鲜与加工》
CAS
北大核心
2024年第3期40-46,共7页
Storage and Process
基金
四川省高等学校重点实验室科研项目(PRKX2020Z22)。
关键词
气质膨化
牛蹄筋
即食
加工工艺
理化指标
gas puffing
beef tendon
ready-to-eat
processing technology
physicochemical index
