CAJ | 학술논문

采用弹性蛋白酶和复合磷酸盐为嫩化剂,选用工程法速溶调味料和真空滚揉技术,开发了嫩化性卤牛肉生产新工艺.通过正交试验设计和对卤牛肉持水性测定及感官评定,确定卤牛肉嫩化的较优工艺参数为:弹性蛋白酶用量为0.001%,溶液注射量为15%,滚揉时间为20-30min,滚揉间歇时间10min,腌制时间为6h,煮制时间15min.
채용탄성단백매화복합린산염위눈화제,선용공정법속용조미료화진공곤유기술,개발료눈화성서우육생산신공예.통과정교시험설계화대서우육지수성측정급감관평정,학정서우육눈화적교우공예삼수위:탄성단백매용량위0.001%,용액주사량위15%,곤유시간위20-30min,곤유간헐시간10min,업제시간위6h,자제시간15min.
Elastase and phosphate as the tender material were used to cure beef. Rapid dissolving condiment of engineering was used as injection. According to the measuring of the water holding capacity and sensory evaluation, the optimal technological parameters were as follow: 0.001% Elastase, 15% solution, knead time 20-30 min, knead intermittent time 10 min, curing time 6 h and boiling time 15 min.