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| Study on Cooking Technology of Bovine Bone Soup |
| CHENG Xiaoyu;YANG Wei;SHI Zhijia;CHEN Wenhua |
| China Meat Research Center, Beijing 100068, China |
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Abstract The influences of the cooking pressure，the salt concentration，pH value on the impact of the quality of the cooking of bovine bone were studied. Using Design Expert 7.0 software, the soluble solids content and sensory quality of the cooking bone soup were evaluated by factor experiments. From the regression equation, the optimization of technology parameters were obtained: the cooking pressure 0.094MPa, no salt, pH value 8.37.
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2010, Vol. 24 
