Position: Home > Articles > Study on the Technique of Pressed Cooked Ham
FOOD SCIENCE
2000,21
(5)
32-35
猪肉压制火腿工艺技术研究
作 者：
刘清斌
单 位：
四川轻化工学院生物工程系
关键词：
猪肉压制火腿;加热;配料;抗压强度;失重率
摘 要：
以猪后腿肉为原料生产压制火腿，其热处理条件和辅料配方对成品抗压强度和失重率的影响表明，每个包装的原料肉为１００ｇ时，最适当的工艺条件为：加热温度８３℃，加热时间５０ｍｉｎ，出品率控制在每１００ｇ原料肉１５０～１７０ｇ，原料肉中瘦肉率９０％，淀粉用量２％～３％，复配食品胶用量０．８％～１．０％，复合聚磷酸盐、亚硝酸钠、抗坏血酸、食盐和蔗糖等成分按常规添加即可生产出优质低成本的压制火腿。
译 名：
Study on the Technique of Pressed Cooked Ham
作 者：
Liu Qingbin
关键词：
Pressed pork cooded ham Heating Materials Pressing strength Loss rate
摘 要：
Studies on the pressing strength and loss of pressed cooked ham in different heating condifions and formulations showed that, when pork meat material was portioned 100g in every pack and the other ingredients mixed were the sane as other cooked ham,the heating temperature 83℃ and heating time 50 minutes were optimum for products with of 150~170g/100g yield, lean meat ratio 90% and ingredients as usaollevels of 2.0%~3.0% starch and 0.8%~1.0%mixed food gums .Heating and cooling fesfs showed that heat transfer in pressed ham was typical in heat conductanec and heat lag in pressed ban center very significant.
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猪内压制火腿工艺技术研究 [刘清斌] 食品科学 2000,21 (5) 32-35
