摘要
研究了猪肉的通电加热工艺和猪肉通电加热后质构的变化,并与传统的加热方式进行了比较。结果表明,猪肉煮制时间为25min最佳,当猪肉的煮制时间延长,蒸煮后肉的硬度随之增大,弹性、咀嚼性增大,猪肉的口感也相应得到改善。通电加热煮制的猪肉,口感明显好于电炉加热。
The Ohmic heating process of the pock were studied, and texture of the pock were studied after Ohmic heating and compared with these changes by the tradition heating. It declared that the cooking time of pork is best for 25 mins. As cooking time increasing, the hardness of pork increased, and elastic behavior and chewing increased too. The taste of the pork after Ohmic heating is better than the pork after electric stove cooking.
出处
《农产品加工（下）》
2006年第4期12-13,16,共3页
Farm Products Processing
基金
国家人事部留学人员科技活动择优资助项目(国人200306AD)。
