|
|
|
| Selection of a Formula for the Traditional Chinese Braised Beef with Soy Sauce |
| Wang Yu;Zang Ming-wu;Yang Jun-na;Han Kai;Qiao Xiao-ling |
| 1.China Meat Research Center,Beijing 100068,China; 2.College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China |
|
|
|
|
Abstract Tastes and luster of braised beef with soy sauce with vary flavor were studied on. Results of sensory evaluation were between 42 and 52.Contents of sugar、NaCl、IMP were , 0.18～0.64g/100g, 0.40～2.10%, 0.36～1.13mg/g, respectively. Range of inner luster were L* 40～50、a*10～14、b*13～17, that of outer luster were L*27～35、a*7～12、b*13～19. The results showed acceptable characteristics of the products. A prescription of traditional Chinese braised beef with soy sauce was selected based on the analysis.
|
|
|
|
|
|
|
|
|
|
|
2008, Vol. 22 
