牦牛肉罐头关键工艺参数的研究

Research of the process parameters of caned Yak meat

摘要: 以牦牛肉为原料,对其进行嫩化、腌制、杀菌等操作研制出牦牛肉罐头。实验结果表明,牦牛肉最佳嫩化工艺为酶用量0.03%,嫩化水温度40℃,时间60min;嫩化肉的腌制条件为低温常压,实验确定产品配方为腌制肉75%、混合调味料2.5%、糯米粉1.5%,杀菌公式为（10’-30’-15’）/121℃。

Abstract: Took the Yak meat as the raw material, after the processing of tenderization, pickling and sterilization, canned Yak meat was developed. The result indicated that the best tenderization conditions were the papain at 0.03%, the temperature and time respectively at 40℃ and 60min. Tenderized Yak meat was pickled in low temperature and atmospheric pressure.The final product ingredients were pickled Yak meet at 75%, mixed seasonings at 2.5%, sticky rice starch at 1.5% and bactericidal formula (10'-30'-15') /121℃.