| 西式加工技术在传统酱卤肉制品中的应用 |
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| 引用本文： | 于智峰,赵立庆,郑君君,王自安.西式加工技术在传统酱卤肉制品中的应用[J].肉类工业,2011(10). |
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| 作者姓名： | 于智峰 赵立庆 郑君君 王自安 |
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| 作者单位： | 江苏迈斯克食品有限公司技术中心,江苏南京,211200 |
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| 摘 要： | 介绍了西式肉制品加工过程中常用的加工技术,并对其工艺原理和在肉制品加工中的作用进行了概述;然后针对西式加工技术在传统酱卤肉制品中的应用,分析了注射率、注射液成分、滚揉时间、滚揉温度、肉块重量对酱卤肉制品出品率和品质的影响。
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| 关 键 词： | 西式加工技术 酱卤肉制品 应用 |
Application of western-style processing technology in traditional sauced meat products |
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| Abstract: | Frequently-used western-style processing technology applied in the traditional sauced meat products was introduced in this paper;technology principles and the function in processing were described.Secondly,effects of injection rate,injection components,tumbling time,tumbling temperature and meat weight on sauced meat products yield and quality were analyzed. |
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| Keywords: | western-style processing technology sauced meat products application |
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