肉类研究
肉類研究
육류연구
MEAT RESEARCH
2014年
7期
17-20
,共4页
低温干燥%自然晾晒%热风干燥%均匀设计%冷鲜肉
低溫榦燥%自然晾曬%熱風榦燥%均勻設計%冷鮮肉
저온간조%자연량쇄%열풍간조%균균설계%랭선육
low-temperature drying%natural drying%hot air drying%uniform design%chilled pork
利用低温食品干燥机在0～10℃运行，全年模拟冬季气候，用于低盐化无添加风干冷鲜肉，采用单因素实验法和均匀设计法优化了冷鲜肉低温干燥的最佳工艺，并对比分析了低温干燥与自然晾晒及热风干燥两种干燥方式的产品品质差异。结果表明：冷鲜肉的最佳低温干燥工艺为：5℃、60％湿度、干燥72h；产品外观整齐、色泽鲜嫩、腊味浓郁，含水率为60．2％，口感爽滑软硬适中，产品品质达到最佳状态；低温干燥与自然晾晒及热风干燥两种干燥方式相比，低温干燥产品品质优势明显。
利用低溫食品榦燥機在0～10℃運行，全年模擬鼕季氣候，用于低鹽化無添加風榦冷鮮肉，採用單因素實驗法和均勻設計法優化瞭冷鮮肉低溫榦燥的最佳工藝，併對比分析瞭低溫榦燥與自然晾曬及熱風榦燥兩種榦燥方式的產品品質差異。結果錶明：冷鮮肉的最佳低溫榦燥工藝為：5℃、60％濕度、榦燥72h；產品外觀整齊、色澤鮮嫩、臘味濃鬱，含水率為60．2％，口感爽滑軟硬適中，產品品質達到最佳狀態；低溫榦燥與自然晾曬及熱風榦燥兩種榦燥方式相比，低溫榦燥產品品質優勢明顯。
이용저온식품간조궤재0～10℃운행，전년모의동계기후，용우저염화무첨가풍간랭선육，채용단인소실험법화균균설계법우화료랭선육저온간조적최가공예，병대비분석료저온간조여자연량쇄급열풍간조량충간조방식적산품품질차이。결과표명：랭선육적최가저온간조공예위：5℃、60％습도、간조72h；산품외관정제、색택선눈、석미농욱，함수솔위60．2％，구감상활연경괄중，산품품질체도최가상태；저온간조여자연량쇄급열풍간조량충간조방식상비，저온간조산품품질우세명현。
The low-temperature food drying equipment was running at 0-10℃ to simulate the win-ter climate. The chilled meat with little salt and without food additives was dried. Through single factor ex-periment and uniform design method, the optimal processing technology was optimized. The quality differ-ences of product processed by low-temperature drying, natural drying and hot air drying was compared and analyzed. The result showed that the optimal low-temperature drying technology of chilled meat was 60% humidity, dried 72h at 5℃. The quality of product reached the best state with neat appearance, fresh color, cured flavor, smooth taste and modest hardness and the moisture content was 60. 2%. The product processed by low-temperature drying technology had significant advantages compared with natural drying and hot air drying.
