摘要
本文系统地研究了新型猪肉脯的加工工艺以及提高肉糜肉脯色泽和风味的方法,结果表明:肉糜中添加适量的亚硝酸盐、2%食盐、3%蔗糖、0.02%抗坏血酸、在0～4℃下腌制6小时,肉糜肉脯成色效果较好。若同时添加0.5%复合磷酸盐、5%淀粉、肥瘦比定为1/4、在60℃下烘干4小时,在120℃下烘烧5分钟,即可获得色、香、味俱佳的肉糜肉脯。
The new processing technology of minced pork P^oupu and ways of improving color and flavor of minced pork Roupu was studied systematically in the text. The experiment results showed that minced Roupu had good color when minced pork was pickled by adding suitable ＆mount second Nitrite belous,2% Nacl, 3% white sugar,0.02% Ascorbic acid, under 0-4℃ for 6 hours. Meanwhile combined 0.5% （NAP03）6 , 5% Starch soluble and the ratio of the fat and the muscle for 1/4 , under 60℃ dried for 4 hours,under 120℃ burnt for 5 minuts, the color and flavor of the minced pork Roupu was very well.
出处
《肉类研究》
2006年第2期19-22,共4页
Meat Research
关键词
猪肉脯
加工
腌制
色泽
风味
pork Roupu
processing
curing
color
flavor
