| 酱香猪肘的生产工艺优化研究 |
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| 引用本文： | 陈彦冰,施雪,李煜,王雅静,王辉,夏继华.酱香猪肘的生产工艺优化研究[J].肉类工业,2012(1):15-17. |
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| 作者姓名： | 陈彦冰 施雪 李煜 王雅静 王辉 夏继华 |
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| 作者单位： | 黑龙江宝迪肉类食品有限公司 |
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| 摘 要： | 本研究在传统酱制猪肘工艺的基础上,探究预煮时间、酱制时间以及杀菌时间对酱香猪肘感官品质的影响。通过单因素实验和正交实验得到生产酱香猪肘的较优生产工艺条件:预煮时间25min,酱制时间80min,杀菌时间25min。
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| 关 键 词： | 酱香猪肘 生产工艺 优化 |
Study on optimization of sauced pig elbow processing technique |
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| Affiliation: | CHEN Yan-bing SHI Xue LI Yu et al. |
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| Abstract: | The effects of blanching time,sauced time and sterilization time on aesthetic quality of sauce pig elbow were studied in this paper,on the basis of traditional technique of sauced pig elbow.By single-factor and orthogonal experiments,the optimal parameters for best production process were as following: blanching for 25 minutes,sauced for 80 minutes and sterilized for 25 minutes. |
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| Keywords: | sauce pig elbow processing technique optimization |
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