摘要
以薇菜、土腊肉和山苍子为原料,研究土家风味薇菜-腊肉即食食品的加工工艺及其质量控制技术。结果表明,薇菜在0.2%NaHCO3和0.2%乳酸钙混合烫漂液中95℃热烫2min,脱水至60%含水量,4%食盐腌制15d,按腌渍薇菜末:土腊肉:山苍子=75:20:5(质量比)复配,杀菌式为3′-12′/90℃(90℃条件下,3min升温,12min恒温)进行加工,所得产品质量最好。该产品具有薇菜、土腊肉和山苍子的复合风味,低酸低盐和土家风味之特点。
Osmund （Osmunda japonica Thunb）, Tu bacon and cubeba （Litsea cubeba Pers） were used as raw materials to prepare osmund-bacon instant food with Tujia minority flavor. Its optimal preparation processing and quality control were investigated in the paper. Results indicated that preparation processing were optimized to be osmund blenching at 95 ℃ for 2 min in 0.2% NaHCO3 and 0.2% calcium lactate solutions, dehydrating to 60% water content, curing in 4% NaCl solution for 15 d, mixing pickled osmund： bacon： cubeba according to the ratio of 75：20：5 （weight）, sterilization at 90 ℃ for 3-12 min. This instant product exhibited the characteristics of low-acid, low-salt and Tujia minority compound flavor from osmund, Tu bacon and cubeba.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期84-87,共4页
Food Science
基金
恩施州科技攻关计划项目(2007A06)
关键词
薇菜
土腊肉
土家风味
即食食品
质量控制
osmund
Tu bacon
Tujia minority flavor
instant food
quality control
