摘要
标准化、工厂化和全年均衡化生产对发展云腿产业具有重要的意义。文中就不同工艺、配料对云腿的腌制速度、色香味形等感官指标和理化、卫生质量的影响进行研究。按摩腌制、盐水注射能促进配料的渗透,缩短腌制时间;添加NaNO2 改善了火腿色泽(P <0 0 1) ,且卫生安全;异抗坏血酸钠有利于提高产品抗氧化效果(P <0 0 5 )。
Industrial standed manufacture method is important in developing Yunnan Ham. In this paper, the influence of different processing technique on Yunnan Ham sensory, ingredients diffuses speed, chemical composition and hygienic quality were studied. Message and injection of marinade solution improved the speed of ingredients diffusing in ham, 100 mg/kg NaNO_2 improved the ham color and met with Chinese ham standard(P<0.01), addition of 400 mg/kg D-isoascorbate sodium increased antioxidant effect (P<0.05).
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期137-140,共4页
Food and Fermentation Industries
基金
云南省动物营养重点实验室开放课题 (No .室政发 (2 0 0 0 ) 0 0 7号 )
