【摘要】 本试验采用正交试验 ,研究了单一磷酸盐与复合磷酸盐作腌制剂以及分别腌制 2 4h、4 8h后对牛肉干品质的影响。结果表明 ,不同腌制剂和腌制时间对牛肉干品质都有不同程度的改善 ,但以采用复合腌制剂腌制 4 8h生产的牛肉干质地较柔软 ,风味最佳更多还原

【Abstract】 The experiments studied the influence of single phosphate and phosphate complex for 24 or 48 hours on the quality of dried beef. The result shows that the quality of dried beef can be significantly improved by using different curing liquid and curing time. Satisfactory flavor and optimal soft dried beef can be achieved by using phosphate complex for 48 hours.更多还原