酱牛肉

模糊数学综合评判法在酱牛肉感官评价中的应用

Application of Fuzzy Integrated Evaluation to Sensory Quality Analysis of Chinese Traditional Spiced Beef

结果表明：B、C、D3种防腐液均可明显降低肉表面的杂菌（P<0.05）。延长酱牛肉的货架期、其中尤以D液抑茵效果最好（P<0.05）。

The results showed that all of the B , C , D solution could greatly reduce the bacterial numbers and extended the shelf-life of spiced beef , especially the D solution is best ( P < 0.05 ) ;

研究结果表明80℃的加热温度下，各指标都显著优于其他加热温度（P0.05），对酱牛肉的品质、出品率等方面都起到了良好的促进作用。

Studies show that at the heating temperature of80 ℃, every index is better than other groups , having played a role in promoting the quality and production rate of sauced beef .

对照组的酱牛肉在冷藏条件下安全存放期仅为3d￣4d，0.4%和0.6%的处理组可存放6d，而0.8%和1.0%处理组可延长9d。

The contrast can be stored 3 days ~ 4 days , 0.4 % ~ 0.6 % 6 days and 0.8 % ~ 1 % 9 days .

高压处理后酱牛肉在保质期内的感官品质较好，贮藏过程中TBA值和TVB-N值呈先增后减的趋势，pH值持续下降。

During the storage period , the sensory quality of spiced beef was at a good level , TBA value and TVB-N value first increased and then decreased while pH value decreased continuously .

常温下酱牛肉的防腐保鲜技术研究

Study on Preservative Technology of Sauce Beef under the Normal Temperature

酱牛肉中腐败细菌的分离与鉴定

Isolation and Identification of the Putrefactive Bacteria in Chinese Spiced Beef

壳聚糖涂膜对酱牛肉贮藏性能的影响

The effect of chitosan coat on the storage properties of saucing beef

香港酱牛肉挥发性风味化合物的研究

Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce

李斯特单核增生菌在真空包装切片酱牛肉中的动态变化

Behaviour of Listeria monocytogenes in Vacuum-packed Sliced Chinese Spiced Beef

微波杀菌在酱牛肉保鲜中的应用研究

Study on applying microwave heating to Chinese Spiced Beef preservation

软包装酱牛肉的加工工艺及质量控制

Processing technology and quality control of spiced and sauced beef with flexible package

月盛斋的酱牛肉在北京，最有名的牛肉制作工艺就是月盛斋。

In Beijing , the best-known spiced beef is made in Yue Sheng Zhai .

五香酱牛肉的制作技术

Technology of processing spiced and sauced beef

传统酱牛肉加热过程中挥发性风味化合物研究

Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce

初步研究了常温（25℃）条件下酱牛肉的防腐保鲜措施。

The paper initially studies the preservative measures of sauce beef under the normal temperature ( 25 ℃) .

尼辛对常温条件下月盛斋酱牛肉货架期的影响

Effect of Nisin on the Shelf-life of ' Yue Sheng Zhai ' Spiced Beef Stored at Room Temperature

低温杀菌对真空包装酱牛肉货架期及品质的影响

Effects of pasteurization on the shelf - life and keeping - quality of vacuum - packed spiced beef

模糊综合评判法可以广泛应用于酱牛肉等传统中式肉制品感官品质的评价。

It is feasible to evaluate the sensory attributes of Traditional Chinese Meat Products including TCBBSS using this method .

而酱牛肉是我国的传统低温肉制品，具有口感好、风味佳和食用方便的优点。

Spiced beef is one of Chinese traditional low-temperature meat products . It is of good taste and flavor and easy to serve .

其中醛类、醚类、含氮含硫以及杂环化合物是月盛斋酱牛肉的重要挥发性成分。

Among these compounds , aldehyde , ether , nitrogen-and sulfur-containing and heterocyclic compounds were the important flavor compounds in Yueshengzhai spiced beef .

真空包装酱牛肉中腐败细菌的分离、初步鉴定与菌相变化分析固相微萃取和气相色谱-质谱法测定北京酱牛肉中的挥发性成分

Isolation , Identification and Microflora Compositions of Spoilage Bacteria in Vacuum-packaged Beef Analysis of Odors from Beijing Spiced Beef by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

同时应研究安全、经济的手段以杀死污染在酱牛肉上的李斯特单核增生菌，保护消费者健康。

Meanwhile , Safe , economical methods should be studied to eliminate the pathogen contaminated in Chinese spiced beef if the health of the consumer in to be protected .

详细介绍了五香酱牛肉的工艺流程及操作要点，并且指出了二次调味在调味、去膻方面的重要作用。

Introducing technical process of spiced and sauced beef and point of operation in detail , and had pointed out the key role of two time seasoning in seasoning and throwing the mutton smell off .

将经过优化的高压条件（454.7MPa，16.8min，45.5℃）处理酱牛肉并冷藏10周后，其微生物总数仍低于国家卫生标准规定值，其中乳酸菌和假单胞菌为优势腐败菌。

Under the optimum condition of high pressure and temperature treatment and storied at4 ℃ for10weeks , the microbial count of spiced beef was still lower than the specified value of national hygienic standard . Lactic acid bacteria and pseudomonas were dominant spoilage organisms .

何帆列出的购物长单上有产自新疆维吾尔自治区的烤全羊、羊肉串，有广东的海鲜，有山西的酱牛肉，有浙江的酒糟鱼，还有湖北的酱鸭脖、鸭翅、鸭爪。

Her lengthy shopping list includes roasted whole lamb and mutton skewers from Xinjiang Uygur autonomous region , seafood packages from Guangdong province , sauced beef from Shanxi province , liquor-marinated fish from Zhejiang province , and marinated duck necks , wings and feet from Hubei province .

采购：番茄酱，牛肉，肉，咸牛肉。

Buy : tomato paste , beef , meat , corned beef .

法国查尼酱小牛肉咖喱

Chutney veal curry French style

本公司主要经营油制香辣酱，香椿叶辣椒酱，牛肉麻辣酱，辣椒丝，辣椒，花生，大豆，豆豉等。

The company mainly engaged in oil incense sauce , cedar leaf chili sauce , beef , spicy sauce , chili , peppers , peanuts , soybeans , tempeh , etc.

番茄酱，马苏里拉，牛肉，意大利香肠。

Tomato sauce , mozzarella , beef tenderloin , Italian sausage .