肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2012年
1期
15-17
,共3页
陈彦冰%施雪%李煜%王雅静%王辉%夏继华
陳彥冰%施雪%李煜%王雅靜%王輝%夏繼華
진언빙%시설%리욱%왕아정%왕휘%하계화
酱香猪肘%生产工艺%优化
醬香豬肘%生產工藝%優化
장향저주%생산공예%우화
sauce pig elbow%processing technique%optimization
本研究在传统酱制猪肘工艺的基础上,探究预煮时间、酱制时间以及杀菌时间对酱香猪肘感官品质的影响。通过单因素实验和正交实验得到生产酱香猪肘的较优生产工艺条件：预煮时间25min,酱制时间80min,杀菌时间25min。
本研究在傳統醬製豬肘工藝的基礎上,探究預煮時間、醬製時間以及殺菌時間對醬香豬肘感官品質的影響。通過單因素實驗和正交實驗得到生產醬香豬肘的較優生產工藝條件：預煮時間25min,醬製時間80min,殺菌時間25min。
본연구재전통장제저주공예적기출상,탐구예자시간、장제시간이급살균시간대장향저주감관품질적영향。통과단인소실험화정교실험득도생산장향저주적교우생산공예조건：예자시간25min,장제시간80min,살균시간25min。
The effects of blanching time,sauced time and sterilization time on aesthetic quality of sauce pig elbow were studied in this paper,on the basis of traditional technique of sauced pig elbow.By single-factor and orthogonal experiments,the optimal parameters for best production process were as following： blanching for 25 minutes,sauced for 80 minutes and sterilized for 25 minutes.
