技术文摘 关键词:生姜蛋白酶,牛肉嫩化,剪切力 [gap=939]Key words:ginger proteases;tenderization of beef;shear force 浏览次数:861
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为了适合不同品种和部位的牛肉嫩化要求,该文研发了一种牛肉电刺激嫩化仪。
In order to meet the tenderizing requirements for different varieties and parts of the beef, an electrical stimulation instrument was designed in this paper.
试验结果表明:电刺激仪各项刺激参数输出精确度高,能有效降低牛肉的剪切力值,为牛肉嫩化加工提供了技术支持。
The output of electrical stimulation parameters can achieve the tenderizing requirements with its high precision, which provides the technical support for the beef tenderizing processing.
本文介绍了影响牛肉嫩度的因素,以及目前通常使用的嫩化方法,最后提出了展望。
In this article, the factors that have effect on the tenderness and the tenderization technology usually used are presented; the future prospect is put forward in the end.
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