重组牛肉脯加工工艺的研究

重组牛肉脯加工工艺的研究(9600字)
摘  要：重组牛肉脯是一种新型肉脯，突破了传统制作工艺和加工方法，改善了牛肉脯组织结构，提高了营养价值，其原料来源广泛，营养价值高，成本低，质量优良，在口味上更胜一筹，食用方便，受到广大消费者的欢迎。本试验研究了重组牛肉脯的基本配方、腌制时间、烘干方法和焙烤时间对重组牛肉脯品质和风味的影响。结果表明：以检验合格的、新鲜的牛肉为主要原料，添加猪肉20%、猪骨粉8%、淀粉5%、多聚磷酸钠3%、胡萝卜汁6%、胡萝卜渣3%和一定比例的添加剂混合后，腌制24h，然后用85℃温度烘20min，再用65～67℃温度烘100min，烘干后于200℃下烘烤8min，冷却切片，其产品品质、风味和质地最佳。
关键词：重组牛肉脯；出品率；猪骨粉

Study on The Processing Technology of Restructure Beef
Abstract： Recombination beef roast dried meat is a new recombinant beef, breaking the traditional production process and processing methods to improve the organizational structure of beef preserved, enhanced nutritional value, and its wide range of sources of raw materials, nutritional value, low cost, high quality, the taste is more win a chip, convenience food, by the majority of consumers welcome. In this paper, the effects of the basic formula of beef processing, the time of pickle, drying methods and the time of baking on the sensory quality of the beef during processing were studied. In this paper, the result showed that the fresh beef as the main raw material which the examination is qualified as raw material, add 20% of pork, 8% pig bone meal, 5% starch, 3% sodium polyphosphate, 6% carrot juice, 3% carrot residue and a certain percentage of additive mixture, pickle in 24 hours, and then 85℃ temperature drying 20min, after 65～67℃ temperature drying 100min, drying after 200℃ temperature baking 8min, then cooled and cut into slices, we can get the best quality of the products.