摘要
通过变压滚揉腌制对冷却猪肉中微生物指标的影响,并与传统真空滚揉腌制工艺比较,筛选出最佳工艺变压滚揉腌制工艺为:滚揉温度5℃、变压交变比2︰1、压力0.25 Mpa、混合气体比2︰0.1组合抑菌效果最佳。
Through effect of PSA roller rubbing salt technology on micro-organisms of cooling pork,and with the traditional vacuum roller rubbing salt technology,the selection of the best preserved of kneading roller PSA： Rolling kneading temperature 5 ℃,PSA Alternating than 2︰1,the pressure 0.25 Mpa,mixed gas than the inhibitory effect of the best 2︰0.1 combination.
出处
《食品工业》
北大核心
2011年第7期10-11,共2页
The Food Industry
关键词
变压滚揉
微生物
抑菌效果
冷却猪肉
PSA roller rubbing salt
microorganism
bacteriostasic effect
cooling pork
