| 酱卤牛肉风味提升和杀菌方法研究 |
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| 引用本文： | 王莹,吴宁敏,孙俊秀,范文教,顾思远.酱卤牛肉风味提升和杀菌方法研究[J].农产品加工．学刊,2021(6). |
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| 作者姓名： | 王莹 吴宁敏 孙俊秀 范文教 顾思远 |
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| 作者单位： | 四川旅游学院烹饪学院 |
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| 基金项目： | 四川省教育厅科研项目(18ZB0438);四川旅游学院校级科研项目(17SCTUZ07)。 |
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| 摘 要： | 对酱卤牛肉制作工艺中提升风味和延长储存时间的方法进行整理综述,着重分析酱卤制品的风味提升方法、杀菌方法两大方面。为酱卤牛肉制品风味提升、创新口味和延长货架期、提高牛肉附加价值、牛肉制品安全化和营养化的研究提供参考方法和建议。
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| 关 键 词： | 卤牛肉 风味提升 杀菌方法 |
Study on Flavor Improvement and Sterilization Method of Sauce and Halogen Beef |
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| WANG Ying,WU Ningmin,SUN Junxiu,FAN Wenjiao,GU Siyuan.Study on Flavor Improvement and Sterilization Method of Sauce and Halogen Beef[J].Nongchanpin Jlagong.Xuekan,2021(6). |
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| Authors: | WANG Ying WU Ningmin SUN Junxiu FAN Wenjiao GU Siyuan |
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| Institution: | (Culinary Academy,Sichuan Tourism University,Chengdu,Sichuan 610100,China) |
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| Abstract: | This paper reviewed the methods of improving flavor and prolonging storage time in beef sauce brine,and analyzed the methods of improving flavor and storing the sauce brine products.It provided a reference method for improving flavor,innovating taste and prolonging shelf life of beef products. |
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| Keywords: | steamed beef flavor enhancement method of sterilization |
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