乳酸发酵香辣牛肉干的研制

本实验通过对传统风味牛肉干进行乳酸菌发酵,明显地改善了传统风味牛肉干的质地、色泽和风味,确定了乳酸发酵香辣牛肉干配方和生产工艺条件。其生产工艺条件为:灭菌后的牛肉条添加食盐0.3%、胡萝卜汁2%、葡萄糖1%,在40℃条件下培养48h;卤制入味温度100℃,卤制入味时间50min;烘烤温度90℃,烘烤时间150min。

Study on Savoury Beef Jerky Fermented by Lactic Acid

With traditional cuisine beef jerky fermented by Lactobacillus, this experiment has obviously improved the texture, color and flavor of the products, and determined the formula and technologcial conditions. The technologcial conditions are obtained: beef after sterilizing need appending salt 0.3%, carrot juice 2%, glucose 1%, culture temperature 40℃, culture time 48h; bittern temperature 100℃, bittern time 50min; roasting temperature 90℃, roasting time 150min.