肉类工业
肉類工業
육류공업
Meat Industry
2015年
9期
10-12,14
,共4页
陈蒙%朱连胜%陈有亮%任国平%李建富
陳矇%硃連勝%陳有亮%任國平%李建富
진몽%주련성%진유량%임국평%리건부
金华火腿%水解%卤鸡
金華火腿%水解%滷鷄
금화화퇴%수해%서계
Jinhua ham%hydrolysis%pot-stewed chicken
利用动物蛋白水解复合酶对金华火腿进行水解，通过单因素试验和正交试验对水解条件进行了研究，确定了火腿最佳水解工艺：料液比1∶4、加酶量0．7％、水解时间7h，在此条件下水解率达76．7％。用该火腿水解液调成卤汤，卤制成卤鸡不仅肉质鲜美，而且具有浓郁的金华火腿风味。
利用動物蛋白水解複閤酶對金華火腿進行水解，通過單因素試驗和正交試驗對水解條件進行瞭研究，確定瞭火腿最佳水解工藝：料液比1∶4、加酶量0．7％、水解時間7h，在此條件下水解率達76．7％。用該火腿水解液調成滷湯，滷製成滷鷄不僅肉質鮮美，而且具有濃鬱的金華火腿風味。
이용동물단백수해복합매대금화화퇴진행수해，통과단인소시험화정교시험대수해조건진행료연구，학정료화퇴최가수해공예：료액비1∶4、가매량0．7％、수해시간7h，재차조건하수해솔체76．7％。용해화퇴수해액조성서탕，서제성서계불부육질선미，이차구유농욱적금화화퇴풍미。
Animal protein hydrolytic compound enzymes were used to hydrolyze Jinhua ham. The hydrolysis conditions were studied by single factor experiments and orthogonal experiment. The optimal hydrolysis conditions were determined. The hydrolysis rate reached 76. 7% at the conditions of solid-liq?uid ratio 1∶4,0. 7%enzyme,and hydrolyzing for 7h. The pot-stewed chicken,which is stewed in this soup with the hydrolyzate of the ham,was not only delicious but also had a strong flavor of Jinhua ham.
