CAJ | 학술논문

研究南京香肠、南京香肚、广式香肠、肉枣的低温干燥工艺。结果表明：在温度5-8℃，湿度40％50％，低温干燥时间分别为：南京香肠（d38-40mm干肠衣）192h，广式香肠、肉枣（d22mm胶原蛋白肠农）为120h，香肚（d49～51mm）为330h。低温干燥工艺会使产品酸价、过氧化值明显降低，产品更加营养、安令、健康。
연구남경향장、남경향두、엄식향장、육조적저온간조공예。결과표명：재온도5-8℃，습도40％50％，저온간조시간분별위：남경향장（d38-40mm간장의）192h，엄식향장、육조（d22mm효원단백장농）위120h，향두（d49～51mm）위330h。저온간조공예회사산품산개、과양화치명현강저，산품경가영양、안령、건강。
In this paper, the low-temperature drying of Chinese traditional cured meat products such as Nanjing-style sausage, hong belly, Cantonese-style sausage and meat date was studied. At temperatures ranging from 5 to 8 ℃ and humidities between 40% and 50%, the drying time of Nanjing-style sausage （dry casing, d 38--40 ram） was 192 h, of Cantonese-style sausage and meat date （collagen casing, d 22 mm） 120 h and of hong belly （d 49--51 ram） 330 h. Low-temperature drying caused a marked decrease in acid value （AV） and peroxide value （PV） and made products more nutritious and safety.