摘要
通过添加腌制剂、助发色剂等食品添加剂对猪肉进行湿法腌制,并对腌制成品的发色率、肉中亚硝酸钠残留量进行测定,得到了湿法腌制肉的最佳工艺参数,即食盐用量为2.5%、复合磷酸盐用量为0.3%、硝酸钠用量为0.04%、亚硝酸钠用量为0.009%、抗坏血酸用量为0.02%、腌制温度为4℃、腌制时间为32h,该结论可为工业生产腌制肉提供参考。
The food additives such as curing reagent, chromogenic reagent and so on were added into the curing fluid which was used to cure pork by tank curing method. According to the measuring of chromogensis ratio, residual quantity of sodium nitrite, the optimal pork curing processing parameters were got： the use level of sodium chloride is 2.5%, phosphate complex is 0.3%, sodium nitrate is 0.04%, sodium nitrite is 0.009%, ascorbic acid is 0.02%, curing temperature is 4℃, curing time is 32h. This conclusion can use as reference to curing meat producing.
出处
《食品科技》
CAS
北大核心
2007年第7期114-117,共4页
Food Science and Technology
关键词
腌制
硝酸钠
亚硝酸钠
发色率
curing
sodium nitrate
sodium nitrite
chromogensis ratio
