摘要
为提高液熏灌肠产品的品质,考察低温肉制品生产中滚揉前处理条件和蒸煮环节对液熏制品的影响,通过正交试验设计确定最佳工艺参数为滚揉时间3.5h、滚揉速度13r/min、静置腌制4h;蒸煮的最佳工艺参数为蒸煮温度82℃、时间30min;此条件下得到的液熏灌肠产品的品质综合评价效果最好。
In order to provide experimental evidence for improving the quality of liquid smoked sausage, the effects of rolling and cooking conditions on sensory and texture characteristics of low-temperature chicken-pork sausages were dealt with in this study. Using orthogonal array design, the optimal process conditions were determined as follows： 3.5 h rolling at 13 r/min, 4 h static curing, and 30 min cooking at 82 ℃, resulting in the best sausage quality.
出处
《肉类研究》
2011年第11期14-19,共6页
Meat Research
基金
安徽省战略性新兴产业项目(11010301017)
关键词
液熏灌肠
滚揉
蒸煮
liquid smoked sausage
kneading
cooking
