期刊论文

中文

保鲜与加工

1009-6221

2003

3

1

15-17

10.3969/j.issn.1009-6221.2003.01.006

本校为第一机构

主要针对提高五香牛肉出口率的工艺参数进行改进,通过注射率、滚揉时间、煮制时间、杀菌时间4因素,在3水平上进行研究.用正交试验统计的方法,得出不同出品率.以感官和综合评分的结果为指标,得出最佳的工艺参数:注射率20%,滚揉时间2.5 h,煮制时间40min,杀菌时间22min.

To increase the rate of finished beef products and improve several technological parameters,experiments were conducted at differ-ent rate of injecting,rolling time ,cooking time ,and bactericide time ,which was orthogonal experiment (four factors at three levels).The re-sults obtained from statistical analysis show the different rates of finished beef products.According to the sense scores and comprehension scores,the optimum parameters are20%rate of injecting,2.5h ...