以金钱腱为原料,通过正交优化试验研究滚揉腌制工艺、预煮工艺、蒸煮工艺对五香金钱腱产品总体品质的影响,对成品进行扫描电镜观察肌纤维和结缔组织的状态,通过剪切力评价牛肉嫩度,以色差评定肉的颜色,最后以出品率和感官指标为目标值,采用正交试验优化得到最佳加工工艺,即滚揉90 min、预煮9 min,97℃蒸煮3.50 h,此条件下加工的五香金钱腱产品品质最佳.%In order to study effect of processing on spiced bovine fore shank quality, used bovine fore shank as raw material through orthogonal test. Tumbling curing process, pre -cooking process, cooking process were analysed and studied result of these technology on quality. Connective tissue and muscle fibers were observed by scanning electron microscopy (SEM),the beef tenderness were measured by shear force. This study aimed at meat color by means of chromatism, with the yield and the sensory index as the target value in the end. At the same time, optimal process combination of spiced bovine fore shank which were analysed by orthogonal test in the handling, orthogonal test optimization to suggesting best production process of spiced bovine fore shank quality with 90 min tumbling in curing process, 9 min pre-cooking, then 3.50 h cooking in 97 ℃ .
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