Study on the Relationship of Pretreatment and Shivering Technology with the Quality of Beef Jam

Abstract

Abstract: After being heated, the muscle fibres of beef would be too scleroid to be formed into texture of beef jam because ofthe muscle nature. Some pretreatment to raw material beef was used and some shaping, emulsifying agents were added in orderto improve the process technology of making the beef jam. The study showed that the optimum technology including thepretreatment of curing and cooking beef, desiccating shivering and the addition of starch and Konjam according to the feature requiredbeef finenes and eveness. The beef jam made by this technology showed that its texture was well-distributed and stable withgood color and special flavor.

Key words: beef jam, starch, konjam shivering, quality

ZHANG Qian, ZHU Qiu-Jin, LUO Ai-Ping, LAN Shi-Li, YANG Han-Chao. Study on the Relationship of Pretreatment and Shivering Technology with the Quality of Beef Jam[J]. FOOD SCIENCE, 2004, 25(9): 88-91.

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Study on the Relationship of Pretreatment and Shivering Technology with the Quality of Beef Jam

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