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| Study on New Technology of Dry Beef Tendon |
| WU Jian |
| College of Food Science, Southwest University, 400715 , Chongqing) |
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Abstract Abstract: Beef tendon have,high nutritional value,but easy corruption. It is necessary study on new swell after absorbing water technology of dry beef tendon. The new technology have good effection to the dry beef tendon that complex process use oil、Elastase、alkali and pure water. The finally swell after absorbing water rate is excess 700% at the best technological conditions of oil’s temperature 120℃,oil’s process time 20min,Elastase’s concentration 0.3%,Elastase’s process time 2 hours,natrium hydrogen phosphate concentration 2%, natrium hydrogen phosphate process time 30 hours,pure water immersion 30 hours.
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2010, Vol. 24 
