肉类研究
肉類研究
육류연구
MEAT RESEARCH
2014年
7期
14-16
,共3页
肖永强%陈文辉%朱玉安%郭锡铎
肖永彊%陳文輝%硃玉安%郭錫鐸
초영강%진문휘%주옥안%곽석탁
即食腊肠%肉松%肉丝密度%休闲食品
即食臘腸%肉鬆%肉絲密度%休閒食品
즉식석장%육송%육사밀도%휴한식품
instant Chinese sausage%meat floss%meat floss density%leisure foods
以肉丝密度为评价指标，研究了新型即食腊肠中“肉松”结构形成工艺的主要影响因素，确定新型“肉松型”腊肠的最佳制作工艺为：6～8℃拌料3min、0～4℃腌制15h、85℃蒸煮60min、65℃烘烤6h，并对肉松结构的形成机理进行了初步分析与探讨。
以肉絲密度為評價指標，研究瞭新型即食臘腸中“肉鬆”結構形成工藝的主要影響因素，確定新型“肉鬆型”臘腸的最佳製作工藝為：6～8℃拌料3min、0～4℃醃製15h、85℃蒸煮60min、65℃烘烤6h，併對肉鬆結構的形成機理進行瞭初步分析與探討。
이육사밀도위평개지표，연구료신형즉식석장중“육송”결구형성공예적주요영향인소，학정신형“육송형”석장적최가제작공예위：6～8℃반료3min、0～4℃업제15h、85℃증자60min、65℃홍고6h，병대육송결구적형성궤리진행료초보분석여탐토。
The density of meat was taken as the main index, the effects of main factors on forming processing of meat floss in new type instant sausage were studied, and the optimal processing technology were determined. The result showed that stirred 3min at 6-8℃, cured 15h at 0-4℃, cooked 60min at 85℃ and roasted 6 h at 65℃. The mechanism of the formation of meat floss structure was analyzed and dis-cussed.
