淮扬捆蹄加工工艺的研究

详细信息

Study on processing technology of Huaiyang Kunti

摘要: 利用现代肉制品加工工艺和保藏技术,对传统捆蹄加工工艺进行优化。在腌制食盐用量、绵白糖用量、腌制时间和煮制时间4个单因素实验的基础上,通过正交实验得出淮扬捆蹄制作的最佳工艺:腌制食盐用量为4%、绵白糖用量为2%、腌制时间为20h以及蒸煮时间为50min,在此条件下可制成皮酥肉嫩、鲜香可口、风味独特的即食类酱卤肉制品——淮扬捆蹄。
- 淮扬捆蹄 /
- 加工工艺 /
- 腌制
Abstract: The modern processing and packaging technologies of meat products was applied in Huaiyang Kunti.Based on the traditional meat producing procedure, four singer factor tests were carried out on the amount of salt, the amount of soft sugar, the pickling period and digesting time. Through orthogonal experiment, the optimum processing conditions were determined as the follows: salt 4%, soft sugar 2%, pickling time 20 hours, and digesting 50 minutes.Under this condition, the skin can be made into crisp tender, delicious and tasty, unique flavor instant products- Huaiyang Kunti.
- Huaiyang Kunti /
- processing technology /
- pickling

[1]	张勉, 唐道邦, 刘忠义, 等.酱卤肉制品的研究进展[J].肉类工业, 2010 (9) :47-50.
[2]	屠大伟, 孙玉侠, 张磊, 等.重庆市餐饮酱卤肉制品质量调查分析[J].食品工业科技, 2012, 33:354-357.
[3]	Lebert I, Baucour P, Lebert A, et al.Assessment of bacterial growth on the surface of meat under common processing conditions by combining biological and physical models[J].Journal of Food Engineering, 2005, 68 (1) :89-98.
[4]	赵改名.酱卤肉制品加工中的常见问题[J].农产品加工, 2011, 12:24-25.
[5]	周光宏.畜产食品加工学[M].北京:中国农业出版社, 2002:122.
[6]	史奎春, 徐宝才, 刘宗敏, 等.食品添加剂在酱卤肉制品调色中的应用[J].中国食品添加剂, 2009 (5) :165-170.
[7]	Matin-Sanchez AM, Chaves-lopez C, Sendra E, et al.Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichon) with oregano essential oil used as surface mold inhibitor[J].Meat Science, 2011, 89 (1) :35-44.