| 牛肉糜的腌制及牛肉糜制品的加工 |
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| 引用本文： | 刘忠义,杨英顺.牛肉糜的腌制及牛肉糜制品的加工[J].肉类研究,2001,1(1):21-23. |
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| 作者姓名： | 刘忠义 杨英顺 |
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| 作者单位： | 湘潭大学化学化工学院食工系, |
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| 摘 要： | 将牛肉绞碎或斩拌成糜 ,加盐 1 .2 %～ 1 .6% ,拌匀 ,在 0～ 4℃腌制 2 0～ 2 4 h,可以获得有良好粘结性、弹性、持水性和乳化性的牛肉糜 ,用这种牛肉糜为主要原料制得的肉糜制品细嫩 ,弹性好 ,口感优异
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| 关 键 词： | 牛肉 腌制 肉糜制品 |
Beef Paste Preserving and Processing |
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| Liu Zhongyi,Yang Yingshun.Beef Paste Preserving and Processing[J].Meat Research,2001,1(1):21-23. |
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| Authors: | Liu Zhongyi Yang Yingshun |
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| Affiliation: | Liu Zhongyi Yang Yingshun |
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| Abstract: | The processing techonlogy of beef paste was studied.A product ofgood adhensiveness,elasticity,water holding capacity and emulsive property could be obtained by mincing or chopping,adding 1.2%～1.6% salt,mixing,preserving at 0～4℃ for 20～24hours.Taking this paste as the raw material,a tender,elastic,palatable product could be obtained. |
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| Keywords: | beef preserve meat paste product |
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