肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2012年
8期
27-30
,共4页
咸肉%腌制条件%色泽
鹹肉%醃製條件%色澤
함육%업제조건%색택
bacon%curing conditions%color
探讨腌制条件对咸肉色泽的影响。通过对影响咸肉色泽的因素进行研究，以a＊值、b＊值、L＊值为指标，初步得出影响产品复水率的各因子（食盐添加量、腌制温度和腌制时间）最佳取值范围。结论如下：食盐添加量为17％，腌制温度为16℃，腌制时间为25d。
探討醃製條件對鹹肉色澤的影響。通過對影響鹹肉色澤的因素進行研究，以a＊值、b＊值、L＊值為指標，初步得齣影響產品複水率的各因子（食鹽添加量、醃製溫度和醃製時間）最佳取值範圍。結論如下：食鹽添加量為17％，醃製溫度為16℃，醃製時間為25d。
탐토업제조건대함육색택적영향。통과대영향함육색택적인소진행연구，이a＊치、b＊치、L＊치위지표，초보득출영향산품복수솔적각인자（식염첨가량、업제온도화업제시간）최가취치범위。결론여하：식염첨가량위17％，업제온도위16℃，업제시간위25d。
The effects of curing effects of several main factors （salt ad explored, preliminarily obtained the o that the optimum condition was 17% conditions on the color of bacon were introduced in this paper. The dition, curing temperature and curing time） on rehydration rate were ptimum conditions based on a ＊ , b ＊ and L ＊. The results showed salt, curing at 16℃ for 25 days.
