香猪西式肉卷制品加工工艺及相关理化特性的研究  

Studies on processing craft together with physical and chemical properties of western meat rolled for Xiang-pig

作　　者：朱秋劲[1] 程传波[1] 袁余会[1] 黄璇[1] 

机构地区：[1]贵州大学生命科学学院,贵阳550025

出　　处：《肉类工业》2006年第6期25-29,共5页Meat Industry

摘　　要：将仔香猪白条肉剔骨后的肉胚作为制作肉卷的包材,然后填充肉料经特定的工艺处理形成香猪肉卷。研究内容涉及了肉卷的造型及填充肉的预处理方法,通过L9(34)正交实验,结合感官评定筛选出肉胚、填充肉的腌制,干燥脱水及加热杀菌的优化处理,并对原料及优化处理在加工过程的理化性质进行了检测。选出的最佳工艺和配方开发得到香猪西式肉卷适合批量生产,而相关理化特性分析对产品质量检测具有实际的指导意义。Boneless carcass of Xiang - pig was selected as material of processing meat rolled product, the final - product was processed by filling strip or grain meat with special method. Meat rolled molding and preparation of raw meat was researched in this paper, and the curing method of raw meat and filling meat, drying temperature and the method of heating ripen were selected as four factors for L9 （3^4 ） orthogonal experiment, and sensory assessment was adopted as evaluating system for the final estimation. Physicochemical properties of the material and the product optimized during different stages were detected, these items contained mainly color, pH, NaCl, NaNO2, TVB-N, water, protein and fat etc. The meat rolled product was able to be produced by the processing program according to the testing conclusion.

关 键 词：特产 西式肉制品 亚硝酸盐 颜色 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]