猪肉通电加热解冻及快餐肠制作工艺研究  

Ohmic heating pork thawing and fabrication of fast food intestinal

作　　者：杨铭铎[1] 张春梅[1] 李钢[1] 

机构地区：[1]哈尔滨商业大学中式快餐研究发展中心博士后科研基地,哈尔滨150076

出　　处：《农业工程学报》2009年第S1期107-111,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家人事部留学人员科技活动择优资助项目;传统食品制作机理研究(国人部200306AD)

摘　　要：该文以市售猪肉为主要的研究对象,采用电加热加工手段,研究解冻和快餐肠制作工艺,结果表明:冻肉通电加热过程中采用0.4%的食盐水作介质,可以加快解冻过程,并很好的保持了肉的品质;猪肉在通电加热过程中电导率的变化与电场方向及肉的结构有关;在电压对肉糜加热速率和电导率的影响中,在一定范围内,电压越高,肉糜加热速率越快;通电加热制作快餐肠最佳工艺条件为:在食盐含量为0.4%、电压为100V条件下通电加热5min。The article takes the pork in the market as the main object,processing means of the use of Ohmic heating, Studying on fast food to thaw and intestinal production process.The results show that Ohmic heating process of meat used in 0.4%saline for media,you can speed up the thawing process,and maintained a good quality meat;Ohmic heating of pork in the course of the changes in electrical conductivity with the electric field direction and the structure of meat;Voltage on the meat in the heating rate and the effects of conductivity,in a certain range,the higher the voltage,the faster the heating rate congee;Ohmic heating produced the best fast food intestinal conditions were as follows:in the salt content of 0.4%,voltage of 100 V under the conditions of ohmic heating 5min.

关 键 词：猪肉 通电加热 解冻 旋转回归试验 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]