摘要
烧牛肉作为一种重要的菜肴,受到众多食客的青睐,产于曹县的王光烧牛肉更是以其绝佳的口感享誉省内外。本文分析了10批次王光烧牛肉的亚硝酸盐、氯化钠含量,结果显示,亚硝酸盐含量为4.1~14.0 mg·kg^(-1),氯化钠含量为2.1~2.8 g/100 g,均符合相关标准的规定。
As an important dish,roast beef is favored by many diners,and Wangguang roast beef produced in Cao county,Shandong province,is famous for its excellent taste both inside and outside the province.In this paper,we analyzed the nitrite and sodium chloride content of 10 batches of Wangguang roast beef,and the results showed that the nitrite content was 4.1~14.0 mg·kg^(-1),and the sodium chloride content was 2.1~2.8 g/100 g,which were in accordance with the relevant standards.
作者
范美霞
吴延立
徐传霞
孙莹
FAN Meixia;WU Yanli;XU Chuanxia;SUN Ying(Heze Testing Institute for Food and Drug Contol,Heze 274000,China)
出处
《现代食品》
2022年第24期185-187,共3页
Modern Food
关键词
王光烧牛肉
品质研究
检验检测
Wangguang roast beef
quality research
inspection and testing
作者简介
范美霞(1981-),女,硕士,工程师,研究方向为生物酶及食品科学检验。
