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Improving the Flavor of Beef Jerky
Pages: 9-10+13
Year: Issue:  15
Journal: Farm Products Processing

Keyword:  dried beefflavor improvementsingle factor and orthogonal design;
Abstract: The compound sodium phosphate salt,gourmet powder and mixing with beef 4% water injection tenderization of beef,after low temperature salt,spices,pepper,cinnamon,pepper,choice of clove,cinnamon,star anise,galangal and amomum villosum by single factor and orthogonal design experiments. Experimental results show that:the dried beef flavor improvement of the best technology for pepper star anise,pepper,the dosage are 0.5%,the dosage of amomum villosum and nutmeg are 0.8%.
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