摘要
以猪手为主要原料,通过单因素和正交试验研究预煮时间、卤制时间、卤制温度、杀菌时间对低温酱卤猪手品质的影响。以感官评定为目标值,结合出品率、水分含量、剪切力、色差品质结果得到低温酱卤猪手加工的最佳工艺。结果表明初煮时间18 min,卤制时间150 min,卤制温度97℃,杀菌时间15 min,在此条件下生产得到的产品综合品质最好。
Using trotters as the main raw material,the effects of precooking time,marinating time,marinating temperature and sterilization time on the quality of cold-preserved pork trotters were investigated by single-factor and orthogonal tests.With sensory evaluation as the target value,the optimum processing technology of trotters was obtained by combining yield,water content,shear force and chromatic aberration.The results showed that the precooking time was 18 min,the marinating time was 150 min,the marinating temperature was 97℃,and the sterilization time was 15 min.Under this condition,the product quality was the best.
作者
牛百慧
陈洪生
孙迪
刘欢
杨静
于长青
NIU Bai-hui;CHEN Hong-sheng;SUN Di;LIU Huan;YANG Jing;YU Chang-qing(College of Food Science,Heilongjiang Bayi Agriculture University,Daqing 163319,Heilongjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第23期122-128,共7页
Food Research and Development
关键词
猪手
休闲食品
低温
工艺
trotters
leisure food
low-temperature
technology
