摘要
以乳鸽心为原料,通过酱卤、烘干、灭菌等工艺制作即食型休闲卤鸽心制品,以探讨腌制、卤制、烘干和灭菌等工艺对卤水鸽心风味及品质的影响。结果表明,用6%的食盐和5%的生姜涂抹乳鸽心表面,过夜腌制,洗净、焯沸、烘干,置于香料卤制40min;卤制完毕后在65℃下烘干2.5h,进行真空包装;最后于123℃高温灭菌15min,按此工艺条件生产的休闲卤水鸽心具有较好的口感与风味。
Using pigeon heart as raw material, the instant leisure pigeon heart products were made by marinating, drying and sterilization. The effects of marinating, marinating, drying and sterilization on the flavor and quality of pi geon heart were discussed. The results showed that: 6% salt and 5% ginger were used to coat the surface of pigeon heart, marinated overnight, washed, boiled and dried, and put into spice brine for 40 min;after brine, dried at 65 ℃ for 2.5h, vacuum packed;finally sterilized at 123 ℃ for 15 min. The leisure brine pigeon heart produced by this tech nology has better taste and flavor.
作者
黄小芹
陈海光
刘巧瑜
陈俊文
Huang Xiaoqin(School of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《安徽农学通报》
2020年第6期131-133,共3页
Anhui Agricultural Science Bulletin
基金
2018年省级农业科技创新及推广项目“亚热带农产品梯级加工共性关键技术研发”(NO:2018M2154)
2019-2023年广东省现代农业产业技术体系创新团队项目“农产品初加工与深加工共性技术创新团队”(NO:2019KJ117)
2017年省级现代农业科技创新联盟建设项目“农产品初加工与深加工共性技术创新团队”(NO:2017M2151)。
关键词
鸽心
休闲卤水鸽心
工艺条件
Pigeon heart
Leisure brine pigeon heart
Process conditions
