| 杀菌贮藏对酱卤牛肉的影响及研究进展 |
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| 引用本文： | 吴宁敏,王莹,孙俊秀,范文教,顾思远.杀菌贮藏对酱卤牛肉的影响及研究进展[J].农产品加工．学刊,2021(5). |
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| 作者姓名： | 吴宁敏 王莹 孙俊秀 范文教 顾思远 |
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| 作者单位： | 四川旅游学院 |
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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： | 酱卤牛肉历史悠久、口味醇厚、营养丰富,但产品极易腐败变质,总结了国内为延长产品货架期而对酱卤牛肉进行杀菌和贮藏的处理方法,从这些方法对产品品质(风味、色泽、营养成分)及保鲜效果等方面的影响进行分析,整理出各种方法的利弊,以期为酱卤牛肉制作工艺的杀菌贮藏应用提供参考。
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| 关 键 词： | 卤牛肉 杀菌 贮藏 |
Research Progress on the Effect of Pasteurization Storage on Marinated Beef |
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| WU Ningmin,WANG Ying,SUN Junxiu,FAN Wenjiao,GU Siyuan.Research Progress on the Effect of Pasteurization Storage on Marinated Beef[J].Nongchanpin Jlagong.Xuekan,2021(5). |
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| Authors: | WU Ningmin WANG Ying SUN Junxiu FAN Wenjiao GU Siyuan |
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| Institution: | (Sichuan Tourism University,Chengdu,Sichuan 610100,China) |
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| Abstract: | Marinated beef with sauce has a long history,mellow taste and rich nutrition.But the product easy to rotten,this paper summarized the domestic to extend the shelf life of product and sterilization and storage of sauce spiced beef processing method,from these methods on product quality,flavor,color,nourishment composition,the effect of preservation effect and so on were analyzed,and sort out the pros and cons of various methods,for the sauce spiced beef processing technology to offer reference to the sterilization storage application. |
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| Keywords: | marinated beef sterilization storage |
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