Position: Home > Articles > Process Optimization for Production of Liquid Smoked Sausage
MEAT RESEARCH
2011
(11)
14-19
液熏灌肠产品加工工艺研究
作 者：
何宇洁;蔡克周;刘梦杰;潘丽军
单 位：
合肥工业大学生物与食品工程学院安徽省农产品精深加工重点实验室
关键词：
液熏灌肠;滚揉;蒸煮
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。
译 名：
Process Optimization for Production of Liquid Smoked Sausage
作 者：
HE Yu-jie,CAI Ke-zhou,LIU Meng-jie,PAN Li-jun*(School of Biotechnology and Food Engineering,Hefei University of Technology,Key Laboratory for Agriculture Products Proceeding of Anhui Province,Hefei 230009,China)
关键词：
liquid smoked sausage;kneading;cooking
摘 要：
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.
导出引用
计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
