| 红烧肉的真空冷冻干燥试验 |
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| 引用本文： | 徐竞. 红烧肉的真空冷冻干燥试验[J]. 肉类研究, 2008, 0(9) |
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| 作者姓名： | 徐竞 |
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| 作者单位： | 河南南阳建发工程有限公司,河南,南阳,473000 |
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| 摘 要： | 通过正交试验得出不同指标下真空冷冻干燥红烧肉过程中加热板温度、物料厚度、升华压力和解析压力的最佳参数值,并得出四种因素对指标影响的次序。经复水试验得到复水量在原含水量的140%～150%,复水温度在65℃～85℃,复水时间在20min-30min之间为最优。
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| 关 键 词： | 红烧肉 真空冷冻干燥 正交试验 |
A Experiment of Stewed Pork by Vacuum Freeze-drying |
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| XU Jing. A Experiment of Stewed Pork by Vacuum Freeze-drying[J]. Meat Research, 2008, 0(9) |
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| Authors: | XU Jing |
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| Affiliation: | XU Jing (Henan Nanyang Jianfa Engeering Co.; Ltd; Henan Nanyang 473000; China); |
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| Abstract: | Through the orthogonal test in the vacuum freeze-drying stewed pork processing, the hot plate temperature, material thickness, the sublimation pressure and the analysis pressure best parameter value were obtained, and four kind of factors to the target influence order were obtained too. After the rehydrate experiment, the original water content 140%~150%, rehydrate temperature in 65℃~85℃, rehydrate time between 20min-30min were most superior. |
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| Keywords: | Stewed pork Vacuum freeze-drying Orthogonal test |
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