| 真空滚揉、静腌对平遥牛肉品质的影响 |
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| 引用本文： | 陈泽刚,李述瑞.真空滚揉、静腌对平遥牛肉品质的影响[J].肉类工业,2011(5). |
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| 作者姓名： | 陈泽刚 李述瑞 |
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| 作者单位： | 山西省平遥牛肉集团有限公司,山西平遥,031100 |
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| 摘 要： | 通过对比七个试验组,研究真空滚揉、静腌对平遥牛肉品质的影响,从感官评定、出肉率、嫩度测定等方面评价,筛选出生产平遥牛肉的最佳方案.实验表明:真空滚揉时间和静腌时间不同对平遥牛肉品质影响较大,经真空滚揉8h,静腌24h为生产平遥牛肉最佳方案组.
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| 关 键 词： | 平遥牛肉 真空滚揉 静掩 |
Affection of vacuum rolling and kneading,still preserving on Ping-yao beef quality |
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| CHENG Ze-gang,LI Shu-rui.Affection of vacuum rolling and kneading,still preserving on Ping-yao beef quality[J].Meat Industry,2011(5). |
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| Authors: | CHENG Ze-gang LI Shu-rui |
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| Affiliation: | CHEN Ze-gang LI Shu-rui |
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| Abstract: | In this article,affection of Ping-yao beef quality by vacuum rolling and kneading and salting with still processes was studied.The best formula for higher product rate with better sensory and tenderness was valued out by seven test groups as: 8h vacuum rolling and kneading and 24h still salting. |
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| Keywords: | Ping-yao beef vacuum rolling and kneading still preserving |
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