四川理工学院学报：自然科学版
四川理工學院學報：自然科學版
사천리공학원학보：자연과학판
Journal of Sichuan University of Science & Engineering:Natural Science Editton
2012年
3期
1-4
,共4页
羊肉罐头%除膻%香辛料
羊肉罐頭%除膻%香辛料
양육관두%제단%향신료
mutton canned%dispelling%spices
以新鲜羊肉为原料，经过嫩化、切块、预煮、修整、装罐、加入原汤汤汁和封罐杀菌等工艺制成清真羊肉罐头。研究成熟时间对羊肉嫩度的影响，以及各种香辛料添加量对清真羊肉罐头感官品质的影响。结果表明：羊肉在0℃-4℃的温度下保存7天能达到最好的嫩度，各种香辛料添加适宜的条件下，清真羊肉罐头的各项感官指标较佳。
以新鮮羊肉為原料，經過嫩化、切塊、預煮、脩整、裝罐、加入原湯湯汁和封罐殺菌等工藝製成清真羊肉罐頭。研究成熟時間對羊肉嫩度的影響，以及各種香辛料添加量對清真羊肉罐頭感官品質的影響。結果錶明：羊肉在0℃-4℃的溫度下保存7天能達到最好的嫩度，各種香辛料添加適宜的條件下，清真羊肉罐頭的各項感官指標較佳。
이신선양육위원료，경과눈화、절괴、예자、수정、장관、가입원탕탕즙화봉관살균등공예제성청진양육관두。연구성숙시간대양육눈도적영향，이급각충향신료첨가량대청진양육관두감관품질적영향。결과표명：양육재0℃-4℃적온도하보존7천능체도최호적눈도，각충향신료첨가괄의적조건하，청진양육관두적각항감관지표교가。
Halal canned mutton is made of fresh mutton through tender processed, cut, precooked, trimmed, canned, add the original soup, sealed and sterilized process. The effect of mutton tenderness with ripening time, and the sensory qual- ity of mutton canned with the amount of the spices adding are also studied. The results show that ： it can take the best tender- ness that mutton is stored for 7 days in 0 ℃- 4 ℃, various spices are added under the suitable conditions; various sensory indicators of halal mutton canned are better.
