摘要
以新鲜延边黄牛牛腿骨为主要原料,以感官评价、理化指标为判定指标,通过研究煮制时间、骨粒径、骨水比、加醋量4个单因素试验及其正交试验,得出延边黄牛浓缩骨汤的最佳加工工艺。试验结果表明:骨汤最佳加工工艺条件为煮制时间7 h、骨粒径7 cm、骨水比1:4、加醋量为8 mL/500 g(牛骨),此条件下制作的牛骨汤味道鲜美,风味独特,营养丰富。
The experiment with fresh Yanbian yellow cattle leg bones as the main raw materials, the sensory evaluation, physical and chemical indicators for judging index, through the study of cooking time, bone size, bone water ratio, vinegar amount four single factor test and orthogonal test, obtain the optimum processing technology of cattle bone soup. The test results show that the best processing conditions of bone soup is cooking time 7 h, bone diameter 7 cm, bone water ratio 1：4, vinegar amount was 8 mL/500 g bone. Under this condition, make the cattle bone soup taste delicious, unique flavor, rich in nutrition.
出处
《食品科技》
CAS
北大核心
2013年第11期120-123,共4页
Food Science and Technology
基金
延边大学横向课题(413090001)
关键词
延边黄牛牛骨
加工工艺
浓缩骨汤
品质
the bone of Yanbian cattle
processing technology
concentrated bone soup
quality
