摘要
以猪前肘为主料,对传统湘菜酱汁肘子的工业化生产技术进行试验研究,重点探讨原料预处理、原辅料配比、巴氏杀菌工艺及包装环境的减菌化工艺。结果表明,用4mg/L的臭氧水浸泡肘子10min,可杀灭原料中的微生物,并提高产品的感官品质;食盐、白糖、干辣椒、豆豉、酱油的最适添加量分别为3.5,2.5,2.5,0.4,0.5kg/150kg.肘子;最佳巴氏杀菌工艺为85℃,30min;包装环境的消毒工艺为臭氧浓度24mg/m3,消毒时间1.5h。该条件下产品无需进行高温高压杀菌,不仅节约了包装材料和杀菌成本,而且更多保存了肘子的营养成分,组织紧密,口感更佳。
With pig cubits meat for main ingredient,studied the traditional Hunan sauce elbow meat of industrial production technology experiment,and mainly discussed the raw material pretreatment,raw material ratio,sterilization process and packaging of disinfection process environment.The results showed that,with 4 mg/L of ozone water immersion elbow for 10 min,microorganisms in the material could be killed and improved the product quality of the senses,and the optimal addition of salt,sugar,dry chili,fermented soy sauce,were 3.5,2.5,2.5,0.4,0.5 kg/150 kg per elbow meat,respectively.The optimal pasteurization conditions are in 85 ℃ for 30 min,and the sterilization condition for packaging environment was with ozone concentration 24 mg/m3 for 1.5 h.Under this condition,the product will have the best color,fragrance,taste,and shape.
出处
《食品与机械》
CSCD
北大核心
2012年第3期55-58,共4页
Food and Machinery
基金
湖南省科技计划项目(编号:2011NK3100)
关键词
湘菜
肘子
臭氧
巴氏杀菌
Hunan cuisine
elbow meat
ozone
pasteurizing
