摘要
以新鲜羊肉为原料,经过切条、熬制香料水、腌制、灌装密封、杀菌、冷却等工艺制成羊肉罐头。研究了各种香辛料添加量、花椒用量以及腌制时间各因子对羊肉罐头感官品质的影响。结果表明:花椒用量在0.8～1.2g、腌制时间在5～7h、各种香辛料添加适宜的条件下,香卤羊肉罐头的各项感官指标较佳。
Fresh mutton was taken as raw material in this paper,after the process of cutting,boiling spicy water,filling and sealing and sterilizing,the mutton was finally canned.The effects of addition of various spices and Chinese prickly ash,curing time on canned mutton sensory quality were studied.The results showed that Chinese prickly ash 0.8g-1.2g,curing time 5h-7h,and addition amounts of various spices were appropriate,then the sensory quality of canned mutton was better.
出处
《肉类工业》
2011年第10期20-23,共4页
Meat Industry
