摘要
本试验主要在牛干巴腌制的基础上,研制即食牛干巴,以期为即食牛干巴生产的标准化及产业化提供科学依据,提高牛干巴的商品性。实验以新鲜牛肉为原料,采用不同的配方研制即食牛干巴。通过单因素多重分析法及显著性分析探讨三种不同配方对即食牛干巴风味的影响,感官评定结果及贮藏试验结果表明:即食牛干巴的最佳含水量为:45%;即食牛干巴最佳配方为:花椒粉1%、十三香1%、辣椒粉2%。此配方配比协调,风味突出。使即食牛干巴既具有牛干巴特有的香味,又充分发挥了香辛料的风味。
This experiment mainly develops instant cured beef based on the immediately developed cured beef, expecting to offer scientific basis for the standardization and industrialization of the produc-tion of instant cured beef and improve its marketability. Taking fresh beef as raw material, the experiment adopted different recipes to develop cured beef. It discussed the influence of three different recipes to instant cured beef via single factor multiple analysis approach and significance analysis. The sensory evaluation results and storage experiment results show that: the optimum moisture content of instant cured beef is 45%;and the optimum recipe is: pepper powder 1%, the Thirteen Kinds of Spices 1 and chilli powder X. Such recipe is coordinated in proportioning with outstanding flavor, which facilitates instant cured beef to not only have the peculiar taste and smell of instant cured beef, but also sufficiently exert the flavor of spices.
出处
《食品与营养科学》
2020年第3期218-228,共11页
Hans Journal of Food and Nutrition Science
关键词
牛干巴
即食
研制
Cured Beef
Instant
Development
