摘要
通过对内蒙古传统牛肉干的研究,发现其加工工艺和生产品质均存在生产效率低、耗能大、出品率低、色泽风味差、保质期短等问题.对传统加工工艺进行技术革新,改变传统加工工艺中的预煮、复煮、恒温干燥,采用冷冻、分阶段干燥脱水、微波干燥、2次调味、真空包装等技术来加工牛肉干,经实践得到较为满意的效果.
Abstract
Through the research on the traditional beef in Inner Mongolia,it is found that the production process and the quality of production are insufficient.The production efficiency is low,the energy consumption is large,the production rate is low,the color,the flavor is short,and the shelf life is short.The traditional processing technology for technological innovation,change the traditional processing technology in the pre boiling,cooking,constant temperature drying,the use of new technology-freezing,drying and drying,microwave drying,two times,and the use of vacuum packaging technology to produce beef,the practice has been more satisfactory results.
NETL
NSTL
维普
万方数据