食品工业科技2012，Vol.33Issue(16)：319-323,376,6.
牦牛肉罐头关键工艺参数的研究
Research of the process parameters of caned Yak meat
顾建勤 1刘兴龙 2于倩3
作者信息
- 1. 酒泉职业技术学院生物工程系,甘肃酒泉735000
- 2. 酒泉职业技术学院旅游管理系,甘肃酒泉735000
- 3. 甘肃农业大学食品科学与工程学院,甘肃兰州730070
- 折叠
摘要
Abstract
Abstract.Took the Yak meat as the raw material,after the processing of tenderization,pickling and sterilization, canned Yak meat was developed. The result indicated that the best tenderization conditions were the papain at 0.03% ,the temperature and time respectively at 40℃ and 60min. Tenderized Yak meat was pickled in low temperature and atmospheric pressure.The final product ingredients were pickled Yak meet at 75% ,mixedseasonings at 2.5%,sticky rice starch at 1.5% and bactericidal formula关键词
牦牛肉/罐头/工艺Key words
Yak meat can/technology分类
轻工纺织引用本文复制引用
顾建勤,刘兴龙,于倩..牦牛肉罐头关键工艺参数的研究[J].食品工业科技,2012,33(16):319-323,376,6.
