食品与发酵工业2013，Vol.39Issue(2)：205-212,8.
牛肉真空滚揉条件对白卤牛肉品质和出成率的影响
Effects of vacuum tumbling conclitions on the qualities and yields of water-braised beef
摘要
Abstract
To explore the application of the vacuum tumbling technique on water-braised beef, the effects of vacuum tumbling parameters, including vacuum degree, rotation rates, tumbling time, loading capacities, beef temperature and static curing time on the contents of major compounds, sensory ratings, color, PTA textural attributes and products yields were analyzed.The higher qualities and yield was obtained when beef was tumbled as the followings: temperature of the beef 0 ～5℃ , 3.3% salt and 0.1% pepper was put into the vacuum roller with load capacity of 60% , tumbled at 4 r/min for 15min at 6 kPa for 10 min.The tumbling was repeated once by adding 1.3% onion juice ,1.2% celery juice, 2.5% carrot juice and 1.8% Erguotou liquor into the roller.The tumbled beef was soaked for 12 h at 0 ～ 5℃ after taken from the roller.关键词
真空滚揉/白卤牛肉/品质/出成率Key words
vacuum tumbling/ water-braised beef/ qualities/ producing yield引用本文复制引用
刘巧瑜,白卫东,黄敏,陈海光..牛肉真空滚揉条件对白卤牛肉品质和出成率的影响[J].食品与发酵工业,2013,39(2):205-212,8.基金项目
广州市重大民生攻关项目(2011YZ-00016) （2011YZ-00016）
省部产学研结合项目(2009B090200020) （2009B090200020）
