低盐去骨块状火腿的研究  

Preparation of low salinity, boneless and massive ham

作　　者：杜艳[1] 李兴民[1] 霍晓娜[1] 梁锋[1] 闫文杰[2] 安媛[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京联合大学师范学院,北京100011

出　　处：《食品工业科技》2005年第8期132-134,共3页Science and Technology of Food Industry

基　　金：国家"十五"重大科技专项(2001BA501A24)

摘　　要：研究采用注射法腌制生产低盐块状火腿,生产周期可控制在40d左右,成品含盐量控制在5%-6%之间。并通过正交实验确定了复合抑菌剂优化配比为Nisin0.2g/kg,亚硝酸钠40mg/kg,抗坏血酸0.02%。通过感官及理化检测, 新工艺与传统工艺制作的火腿品质相似。This paper studied the method of saline injection into meat to produce low salinity, boneless and massive ham. The time of processing is about forty days; the salt content of the ham is from 5% to 6%. Through orthogonal experiments, the best ingredient of compound preservative has been obtained： Nisin 0.2g/kg, nasium nitrite 40mg/kg, Vc0.02%. Comparative study shows that there are no obvious differences in palatability and appearance between hams made by traditional technology and the present technology.

关 键 词：注射法腌制 低盐 块状火腿 复合抑菌剂 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]