腌制鹅火腿加工技术研究 |
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引用本文: | 马美湖,杨慧,蔡丽华. 腌制鹅火腿加工技术研究[J]. 肉类研究, 2007, 0(10): 22-26 |
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作者姓名: | 马美湖 杨慧 蔡丽华 |
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作者单位: | 1. 华中农业大学食品科技学院,武汉,430070 2. 湖南农业大学食品科技学院,长沙,410128 |
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摘 要: | 本文对腌制鹅火腿加工工艺进行了研究。针对腌制和干制两个环节进行试验设计,确定腌制与干制环节的最佳工艺参数,腌制采用混合腌制法,腌制时间是9天;干制采用间歇式干燥方式,采用55℃-室温-45℃-室温-55℃-室温&16h-8h-16h-8h-16h-8h的组合方式进行干燥,并对产品进行质量检测,采用此工艺生产的鹅火腿符合国家标准。
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关 键 词: | 鹅肉 鹅火腿 腌腊制品 禽肉制品 |
文章编号: | 1001-8125(2007)10-0022-05 |
Study on the Processing Technology of Cured Goose Ham |
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Abstract: | In this paper,the processing technology of cured goose ham have been studied,experimental de-signed against drying and curing links,and deter-mined the best process parameters:The products used mixed cured method, the time of curing link is nine days;drying by intermittent dry(55℃ -room temperature -45℃ -Room Temperature -55℃ -room temperature &16h-8h-16h-8h-16h-8h).At last detected the quality of the products,goose ham with this technology meets nationals tandard. |
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Keywords: | goose goose ham cured products poultry products |
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