1) beef jerky
牛肉干
1.
Study on the inhibitory effect of tea polyphenol on S.typhimurium in beef jerky;
茶多酚对牛肉干中沙门氏菌的抑制作用研究
2.
Effects of several additives on rehydration rate of beef jerky;
几种添加物对牛肉干复水率的影响
3.
Study on the inhibitive effect of mixture of Tea polyphenol and Vitamin C on S.typhimurium in beef jerky;
茶多酚与维生素C联合抑制牛肉干沙门氏菌研究
2) dried beef
牛肉干
1.
Technology and Critical Control for the Traditional chinese Dried Beef;
传统中式风味牛肉干生产工艺及要点控制
2.
The moisture sorption isotherms of the dried beef added sorbitol with different amounts were made to determine the reduction degree of water activity in this paper.
通过在牛肉干中添加不同比例的山梨糖醇,然后对制成的产品进行等温吸湿线的测定,了解其降低水分活度的效果,并对所测定的等温吸湿线进行了数值回归。
3.
L 9 (3 4 )orthogonal test showed that potassium sorbate was effective in inhibiting the mould growth in semi-dried beef.
应用L9(34)正交试验研究山梨酸钾对半干半湿牛肉干的防霉效果。
3) beef jerk
牛肉干
1.
Three methods of tenderisation,electrical stimulation,injection of tenderisation agent and tumdling were compared on the tenderness of the beef jerk.
采用电刺激、注射嫩化剂和滚揉三种嫩化方法对牛肉干进行嫩化，通过力学性质的测定和组织形态学观察表明其嫩化效果依次为：滚揉＞电刺＞注射。
4) beef slice
干切牛肉
1.
Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice;
干切牛肉冷冻干燥中高速率升华条件的动态研究
2.
Dynamic simulation and optimization for desorption drying process during freeze drying of cooked beef slice
干切牛肉冷冻干燥中解析干燥过程的动态模拟及优化
5) dehydrated beef
干制牛肉
1.
In dehydrated beef processing,studies on non-enzymatic-browning (NEB.
干制牛肉中的非酶褐变随加工中糖的浓度、干燥温度的增加而增大;牛肉干制品在水分活度(Aw)0。
补充资料：牛肉干
牛肉干
≮美食原料≯
牛里脊1000克，花生油1500克，酱油70克，白糖100克，料酒，味精，精盐，醋，葱末，姜末，辣椒油各少许，清汤适量。
≮美食做法≯
1、将里脊切成片，用酱油腌好；
2、锅倒油烧热，将牛里脊炸透捞出；
3、坐勺上火，放底油，用葱，姜末炝锅，放入料酒，醋，酱油，精盐，味精，白糖，放汤（浸没牛里脊），在火上火靠至汤成浓汁，再放入少许白糖，翻炒后，放入辣椒油，出勺，凉后，即可装盘。
≮美食特色≯
棕色油亮，咸甜醇厚，微辣。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。