摘要
通过单因素试验和正交试验优化酱卤、烘干、灭菌等工艺制作即食鸽肉制品,探讨加工工艺对酱卤鸽肉感官品质和保存期限的影响。采用1%(w/w)盐水香辛料溶液混合液对肉鸽进行注射,注射量为10%(以鸽肉重量计),腌制10h,洗净、焯沸、烘干后进行卤制、烘干及高温灭菌等实验。结果表明:在0.5%食盐、2.5%冰糖、1.75%老抽酱油、0.25%胡椒粉、1.25%料酒的卤水中卤制30min;70℃下烘干5.5h;于110℃高温灭菌20min为最优工艺条件。在此条件下生产的酱卤鸽肉制品,具有较好的口感与风味,且该杀菌工艺在保证酱卤鸽肉感官品质的基础上,有效延长其保存期至42d。
The single factor experiment and orthogonal experiment were used,and the technology of sauce stewed,drying and sterilization was optimized to produce instant pigeon meat products,and the effects of the processing technology on the sensory quality and shelf life of sauce stewed pigeon meat were discussed.The pigeons were injected with the mixed solution of 1%(w/w)salt water spice solution,and the injection amount was 10%(measured by the weight of pigeon meat).The pigeons were pickled for 10 h,washed,boiled,dried,stewed,dried,and sterilized with high temperature.The results showed thatthe optimal process condition was as follows:0.5%salt,2.5%glacial sugar,1.75%soy sauce,0.25%pepper powder and 1.25%cooking wine marinating for 30 minutes,drying at 70℃for 5.5 h,sterilizing at 110℃for 20 min.The sauce stewed pigeon meat products were made under this condition,and they had good taste and flavor,and the sterilization process could effectively extend the shelf life to 42 days on the basis of ensuring the sensory quality of sauce stewed pigeon meat.
作者
游云
陈海光
陈伟波
曾晓房
刘巧瑜
吴俊师
陈复华
YOU Yun;CHEN Haiguang;CHEN Weibo;ZENG Xiaofang;LIU Qiaoyu;WU Junshi;CHEN Fuhua
出处
《肉类工业》
2022年第8期9-15,共7页
Meat Industry
基金
广东省重点领域研发计划项目(2020B0202080002)
2022年广东省现代农业产业技术体系创新团队项目(2022KJ117)。
关键词
鸽肉制品
酱卤工艺
烘干工艺
保质期
pigeon meat products
sauce stewed technology
drying technology
shelf life
