畜牧与饲料科学
畜牧與飼料科學
축목여사료과학
ANIMAL HUSBANDRY AND FEED SCIENCE
2012年
4期
40-42
,共3页
风干牛肉%真空包装%经济效益
風榦牛肉%真空包裝%經濟效益
풍간우육%진공포장%경제효익
air-dried beef%vacuum-packed%economic benefit
在保证了风干牛肉的传统风味与特性的前提下,通过工艺改进,控制风干室的温度和湿度,模拟草原上的风干过程,进行低温与高温2次炸制,采用真空包装与二次灭菌技术,大大缩短了生产周期,提高了生产效率,同时有效地降低了产品中有害及腐败微生物的数量,延长了风干牛肉的货架寿命,使该产品的经济效益明显增加。
在保證瞭風榦牛肉的傳統風味與特性的前提下,通過工藝改進,控製風榦室的溫度和濕度,模擬草原上的風榦過程,進行低溫與高溫2次炸製,採用真空包裝與二次滅菌技術,大大縮短瞭生產週期,提高瞭生產效率,同時有效地降低瞭產品中有害及腐敗微生物的數量,延長瞭風榦牛肉的貨架壽命,使該產品的經濟效益明顯增加。
재보증료풍간우육적전통풍미여특성적전제하,통과공예개진,공제풍간실적온도화습도,모의초원상적풍간과정,진행저온여고온2차작제,채용진공포장여이차멸균기술,대대축단료생산주기,제고료생산효솔,동시유효지강저료산품중유해급부패미생물적수량,연장료풍간우육적화가수명,사해산품적경제효익명현증가。
On the premise of ensuring traditional properties and characteristics of air-dried beef,the technology was improved to control the temperature and humidity of hurricane drier.The drying process on the prairie was simulated.The air-dried beef were fried twice at low and high temperatures.The vacuum-packed and two-stage sterilized technologies were used,which greatly shortened the production cycle and increased the production efficiency.Meanwhile,the amounts of harmful and putrefactive microorganism in products were decreased and the shelf-life of air-dried beef was prolonged,thus the economic benefit was remarkably increased.
