| 腌制剂与腌制时间对牛肉干品质的影响 |
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| 引用本文： | 吴峰,彭顺清,王飞,吴应利,黄名英.腌制剂与腌制时间对牛肉干品质的影响[J].西南农业大学学报(社会科学版),2001(1). |
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| 作者姓名： | 吴峰 彭顺清 王飞 吴应利 黄名英 |
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| 作者单位： | 四川畜牧兽医学院动物科学系 重庆荣昌402460
(吴峰，彭顺清，王飞，吴应利)，四川畜牧兽医学院动物科学系 重庆荣昌402460(黄名英) |
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| 摘 要： | 本试验采用正交试验 ,研究了单一磷酸盐与复合磷酸盐作腌制剂以及分别腌制 2 4h、4 8h后对牛肉干品质的影响。结果表明 ,不同腌制剂和腌制时间对牛肉干品质都有不同程度的改善 ,但以采用复合腌制剂腌制 4 8h生产的牛肉干质地较柔软 ,风味最佳
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| 关 键 词： | 腌制剂 腌制时间 牛肉干 嫩度 |
THE INFLUENCE OF CURING LIQUID AND CURING TIME ON THE QUALITY OF DRIED BEEF |
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| Wu Feng,Peng Shunqing,Wang Fei,et al..THE INFLUENCE OF CURING LIQUID AND CURING TIME ON THE QUALITY OF DRIED BEEF[J].Journal of Southwest Agricultural University:Social Science Edition,2001(1). |
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| Authors: | Wu Feng Peng Shunqing Wang Fei |
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| Institution: | Wu Feng Peng Shunqing Wang Fei et al. |
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| Abstract: | The experiments studied the influence of single phosphate and phosphate complex for 24 or 48 hours on the quality of dried beef. The result shows that the quality of dried beef can be significantly improved by using different curing liquid and curing time. Satisfactory flavor and optimal soft dried beef can be achieved by using phosphate complex for 48 hours. |
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| Keywords: | Phosphate Curing Dried beef Tenderizing |
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