| 提高软包装五香牛肉出品率的研究 |
| |
| 引用本文： | 刘丽莉,杨协立,等.提高软包装五香牛肉出品率的研究[J].保鲜与加工,2003,3(1):15-17. |
| |
| 作者姓名： | 刘丽莉 杨协立 |
| |
| 作者单位： | 1. 湖南农业大学食品科学院,长沙,410128
2. 三门峡双洋商贸有限公司,三门峡,472000 |
| |
| 摘 要： | 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2.5h,煮制时间40min,杀菌时间22min。
|
| 关 键 词： | 牛肉 软包装产品 出品率 正交试验 感官评分 综合评分 |
| 文章编号： | 1009-6221(2003)01-0015-03 |
| 修稿时间： | 2002年10月20日 |
Increasing Rate of Finished Soft-packed Beef Products |
| |
| LIU Li-li,XIA Yan-bin,YANG Xie-li.Increasing Rate of Finished Soft-packed Beef Products[J].Storage & Process,2003,3(1):15-17. |
| |
| Authors: | LIU Li-li XIA Yan-bin YANG Xie-li |
| |
| Institution: | LIU Li-li 1,XIA Yan-bin 1,YANG Xie-li 2 |
| |
| Abstract: | 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 rolling time ,40min cooking time ,and22min bactericide time. |
| |
| Keywords: | beef soft-packed product rate of finished products orthogonal experiment sense scores comprehension scores |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
