猪肉的通电加热研究  

Study on Ohmic Heating of Pork

作　　者：杨铭铎[1] 陈霞[1] 孙兆远[1] 刘志东[1] 李钢[2] 

机构地区：[1]哈尔滨商业大学中式快餐研究发展中心,哈尔滨150076 [2]哈尔滨商业大学计算机与信息工程系,哈尔滨1500762

出　　处：《农产品加工（下）》2006年第4期12-13,16,共3页Farm Products Processing

基　　金：国家人事部留学人员科技活动择优资助项目(国人200306AD)。

摘　　要：研究了猪肉的通电加热工艺和猪肉通电加热后质构的变化,并与传统的加热方式进行了比较。结果表明,猪肉煮制时间为25min最佳,当猪肉的煮制时间延长,蒸煮后肉的硬度随之增大,弹性、咀嚼性增大,猪肉的口感也相应得到改善。通电加热煮制的猪肉,口感明显好于电炉加热。The Ohmic heating process of the pock were studied, and texture of the pock were studied after Ohmic heating and compared with these changes by the tradition heating. It declared that the cooking time of pork is best for 25 mins. As cooking time increasing, the hardness of pork increased, and elastic behavior and chewing increased too. The taste of the pork after Ohmic heating is better than the pork after electric stove cooking.

关 键 词：通电加热 猪肉 质构 加热方式 煮制时间 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]