id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajst-18333	Liu, Wendong; Xing, Yanxia; Cao, Zhenling; Zhu, He	Optimization of the Preparation Process of Marinated Beef Tendons and The Development of Low-fat Kederan Rubber Tendon Beef Patties	2024	11	.pdf	application/pdf	5310	211	57	To explore the preparation process of beef tendon and the water retention capacity of beef tendon products, the orthogonal experimental analysis method was used to explore the influence of three single factors on the sensory of the prepared beef tendon, and the three single factors of beef tendon addition, curtai gum addition and salt addition were used to explore the optimization of the water retention of beef tendon beef tendon, and finally the optimal preparation conditions were obtained. Effect of beef tendon addition on water retention of beef tendon beef patty From the picture, it can be concluded that the addition of beef tendons in beef patties is relatively good when the amount of beef tendons is 20%, and the water retention of beef tendons is relatively better when 25% beef tendons are added than when 20% beef tendons are added.	cache/ajst-18333.pdf	txt/ajst-18333.txt