肉类工业
肉類工業
육류공업
Meat Industry
2015年
9期
49-51
,共3页
乳酸菌%风干牛肉干%发色
乳痠菌%風榦牛肉榦%髮色
유산균%풍간우육간%발색
lactobacillus%air dried beef%coloring
以提高风干牛肉干的色泽和安全性为目标，对乳酸菌在风干牛肉干中的发色效果进行研究，通过感官评分确定其最佳工艺为：先将牛肉4℃低温腌制15h，然后按照牛肉重量的0．2％接种，并添加0．1％的Vc，21℃发色8h，发色结束后将牛肉在45～55℃烘烤7h，最后145℃高温油炸4～5min。
以提高風榦牛肉榦的色澤和安全性為目標，對乳痠菌在風榦牛肉榦中的髮色效果進行研究，通過感官評分確定其最佳工藝為：先將牛肉4℃低溫醃製15h，然後按照牛肉重量的0．2％接種，併添加0．1％的Vc，21℃髮色8h，髮色結束後將牛肉在45～55℃烘烤7h，最後145℃高溫油炸4～5min。
이제고풍간우육간적색택화안전성위목표，대유산균재풍간우육간중적발색효과진행연구，통과감관평분학정기최가공예위：선장우육4℃저온업제15h，연후안조우육중량적0．2％접충，병첨가0．1％적Vc，21℃발색8h，발색결속후장우육재45～55℃홍고7h，최후145℃고온유작4～5min。
Aiming at improving the color and safety of air dried beef,the coloring effects of lactoba?cillus in air dried beef was studied. Through sensory evaluation,the optimum technology was determined. The beef was cured at 4℃ for 15h,0. 2% lactobacillus of the weight of beef was inoculated,and 0. 1%vitamin C was added to color the beef at 21℃ for 8h. After coloring was finished,the beef was roasted at 45~55℃ for 7h. In the end the beef was deep fried for 4~5min at 145℃.
