摘要
研究南京香肠、南京香肚、广式香肠、肉枣的低温干燥工艺。结果表明:在温度5～8℃,湿度40%～50%,低温干燥时间分别为:南京香肠(d38～40mm干肠衣)192h,广式香肠、肉枣(d22mm胶原蛋白肠衣)为120h,香肚(d49～51mm)为330h。低温干燥工艺会使产品酸价、过氧化值明显降低,产品更加营养、安全、健康。
In this paper, the low-temperature drying of Chinese traditional cured meat products such as Nanjing-style sausage, hong belly, Cantonese-style sausage and meat date was studied. At temperatures ranging from 5 to 8 ℃ and humidities between 40% and 50%, the drying time of Nanjing-style sausage （dry casing, d 38--40 ram） was 192 h, of Cantonese-style sausage and meat date （collagen casing, d 22 mm） 120 h and of hong belly （d 49--51 ram） 330 h. Low-temperature drying caused a marked decrease in acid value （AV） and peroxide value （PV） and made products more nutritious and safety.
出处
《肉类研究》
2011年第6期34-37,共4页
Meat Research
关键词
腌腊肉制品
低温干燥
工艺
cured meat
low-temperature drying process
processing
