摘要
用天然植物提取物替代亚硝酸钠加工中式培根,其关键工艺及技术参数为:选用猪肋肉为原料,修整后双面盐水注射和间歇式真空滚揉(滚揉时间6h、真空度-0.08MPa、温度4℃),70℃蒸煮90min后,60℃烘烤30min,冷却至2℃后切片并真空包装,2℃贮藏和销售.实验结果显示,产品冷藏至25d仍然呈现良好的质量特性,其主要特性指标为:感官总分7分,pH值5.7,酸价值1.16mg/g,过氧化值1.03meq/kg,亮度(L^*)值、红度(a^*)值、黄度(b^*)值分别为68.56、10.23和15.59,菌落总数4.71lg(cfu/g),硝盐残留低于1mg/kg.
Sodium nitrite is replaced by natural plant extracts which are added to produce Chinese bacon,and the key process and technical parameters are as follows:pork rib meat is used as the raw material,and meat pieces need to be injected with double-sided saline and rolled by intermittent vacuum after trimming(rolling time is 6 h,vacuum degree is -0.08 MPa,temperature is 4 ℃).Then,the meat pieces need to be cooked at 70 ℃ for 90 min;baked at 60 ℃ for 30 min and next sliced and picked in vacuum after cooling to 2 ℃.Finally,it is stored and sold at 2 ℃.The product still shows excellent quality characteristics after being refrigerated for 25 days.Its main characteristics are as follows:the sensory score of the product is 7,the pH value is 5.7,the AV value is 1.16 mg/g,the POV value is 1.03 meq/kg,and the L^*,a^*,and b^* values are 68.56,10.23,and 15.59,respectively.The total number of colonies is 4.71 lg(cfu/g),and the residual salt is lower than 1 mg/kg.
作者
何丹
王卫
黄本婷
熊纬
吉莉莉
张佳敏
张莹
HE Dan;WANG Wei;HUANG Benting;XIONG Wei;JI Lili;ZHANG Jiamin;ZHANG Ying(Meat Processing Key Laboratory of Sichuan Province,Chendu University,Chendu 610106,China;Wenda Food Ingredients Co.,Ltd.,Dalian 116000,China;Chengdu Huixin Trading Co.,Ltd.,Chengdu 611731,China)
出处
《成都大学学报（自然科学版）》
2019年第2期142-145,共4页
Journal of Chengdu University（Natural Science Edition）
基金
四川省科技厅应用基础研究重点课题(2018JY0051)
肉类加工四川省重点实验室开放基金(18R-23)资助项目
关键词
中式培根
加工工艺
硝盐
天然植物提取物
产品特性
Chinese bacon
processing technology
nitrate
natural plant extract
product characteristics
