摘要
羊杂是一种传统美食,羊肚、羊肝、羊心等均富含对人体有益的微量元素,将其制作成软包装食品,方便食用,易于保藏和运输。通过实验优化生产工艺条件,确定了方便羊杂工业化生产的技术参数:以羊杂计,添加2倍质量的水、0.8倍质量的羊肉汤、香辛料1.6%,在100℃下煮制40min;采用铝箔包装、121℃水蒸汽杀菌5min,产品达到商业无菌要求。
The mutton sweetbread is a traditional food and nutrimental and restorative for human body. The mutton sweetbread soft vacuum-can is suitable to eat and transport conveniently and preserve long period. The optimal processing parameters of convenient mutton sweetbread was determined through optimization of the processing technology. The optimal processing parameters was that： adding 2 times water,0.8 times mutton soup and 1.6 % spice to the sweetbread quantity,cooking 40 min under 100 ℃, vacuum packaging with compound aluminium foil and sterilizing 5 min under 121 ℃.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期112-116,共5页
Food Research and Development
基金
国家"十五"科技攻关西部专项(2003BA901A23)
内蒙古科技攻关项目(20050203)
关键词
羊杂
加工
杀茵
包装
优化
mutton sweetbread
processing
sterilization
packaging
optimization
