应用响应面分析软件中的Central Composite程序设计实验方案,分析牛肉真空滚揉条件对白卤牛肉品质和出成率的影响,优化牛肉真空滚揉操作的最佳条件。真空滚揉时,牛肉初始温度、真空度、滚揉器的转速和载荷量对白卤牛肉的品质和出成率具有显著影响。1.2℃的牛肉,载荷量为57%,真空度为6 kPa,4 r/min滚揉16 min,出料后静腌11 h,所加工的白卤牛肉的品质较高,出成率可达68.8%。

Based on Central Composite design,the effects of vacuum tumbling parameters on qualities and yields of water-braised beef were analyzed. And the vacuum tumbling curing parameters were optimized by response surface methodology. The effects of beef temperature,vacuum degree,rotation rates,and loading capacities on qualities and producing yields of water-braised beef were significant. The water-braised beef with higher qualities and yield was:beef 1. 2°C,vacuum roller load capacity 57%,tumbled at 4 r / min for 16 min in 6 KPa vacuum. The tumbled beef was cured for 11 h after taken from the roller. The yield of water-braised beef was 68. 8%.