摘要
以猪后腿肉为原料生产压制火腿,其热处理条件和辅料配方对成品抗压强度和失重率的影响表明,每个包装的原料肉为100g时,最适当的工艺条件为:加热温度83℃,加热时间50min,出品率控制在每100g原料肉150~170g,原料肉中瘦肉率90%,淀粉用量2%~3%,复配食品胶用量0.8%~1.0%,复合聚磷酸盐、亚硝酸钠、抗坏血酸、食盐和蔗糖等成分按常规添加即可生产出优质低成本的压制火腿。
Studies on the pressing strength and loss olf pressed cooked ham in different heating condifions and formulations showed that,when pork meat material was portioned 100g in every pack and the other ingrediencs mixed were the same as other cooked ham,the heating temperature 83℃and heating time 50 minutes were optimum for products with of 150~170g/100g yield,lean meat ratio 90%and ingredients as usaollevels of 2.08~3.08 starch and 0.88~1.08mixed food gums.Heating and cooling fesfs showed that heat transfer in pressed ham was typical in heat conductanec and heat lag in pressed ham center very significant.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第5期32-35,共4页
Food Science
关键词
猪肉压制火腿
加热
配料
抗压强度
失重率
Pressed pork cooded ham
Beating
Materials
Pressing strength Loss rate
