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Science and Technology of Food Industry
2005,26
(8)
132-134
低盐去骨块状火腿的研究
作 者：
杜艳;李兴民;霍晓娜;梁锋;闫文杰;安媛
单 位：
中国农业大学食品科学与营养工程学院;北京联合大学师范学院
关键词：
注射法腌制;低盐;块状火腿;复合抑菌剂
摘 要：
研究采用注射法腌制生产低盐块状火腿,生产周期可控制在40d左右,成品含盐量控制在5%-6%之间。并通过正交实验确定了复合抑菌剂优化配比为Nisin0.2g/kg,亚硝酸钠40mg/kg,抗坏血酸0.02%。通过感官及理化检测, 新工艺与传统工艺制作的火腿品质相似。
译 名：
Preparation of low salinity, boneless and massive ham
作 者：
Du yan et al
关键词：
saline injection; low salinity; boneless and massive ham; compound preservative
摘 要：
This paper studied the method of saline injection into meat to produce low salinity, boneless and massive ham. The time of processing is about forty days; the salt content of the ham is from 5% to 6%. Through orthogonal experiments, the best ingredient of compound preservative has been obtained: Nisin 0.2g/kg, nasium nitrite 40mg/kg, Vc0.02%. Comparative study shows that there are no obvious differences in palatability and appearance between hams made by traditional technology and the present technology.
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