CAJ | 학술논문

青城山腊肉色泽红亮、烟熏味浓郁、肉质结实、咀嚼口感好。研究通过烹饪工艺与食品加工技术结合，利用正交试验分析比较，最终确定青城山腊肉的最佳工艺条件：3．5％的精盐，1．5％的白糖，在4℃的条件下，连续发酵72 h，再在50℃的条件下，连续熏制50 h可得到感官鉴评为优的产品。
청성산석육색택홍량、연훈미농욱、육질결실、저작구감호。연구통과팽임공예여식품가공기술결합，이용정교시험분석비교，최종학정청성산석육적최가공예조건：3．5％적정염，1．5％적백당，재4℃적조건하，련속발효72 h，재재50℃적조건하，련속훈제50 h가득도감관감평위우적산품。
The bacon of Mount Qingcheng has bright red color,rich smoky flavor,hard texture,and good taste of chewing.Through combining cooking technology with food processing technology and analyzing by orthogonal test,eventually determine the best technological process,which is keeping fermenting for 72 hours with 3.5% of salt and 1.5% of sugar under 4 ℃,and then keeping fermen-ting for 50 hours under 50 ℃.