摘要
成品析油、脱皮现象是高温乳化型火腿肠在夏季最容易出现的质量问题,针对引起产品析油、脱皮的原因和机理从原材料质量、生产工艺及包装材料等几个方面进行系统分析,从而找出具体的、有效的控制措施,确保高温乳化型火腿肠的质量稳定。
Oil perspiring and desquamating phenomena are common quality problems of high-temperature emulsified ham-sausage in summer. In this article, the cause and mechanism of those problems were systematically analyzed from the aspects of raw material, process techniques, wrapping material. The effective controlling methods were developed to insure the ham sausage＇s quality.
出处
《肉类工业》
2008年第3期8-11,共4页
Meat Industry
