粉蒸肉的生产工艺  

Study on the Process of Steamed Pork Bacon with Rice Powder

作　　者：谢碧秀[1] 孙智达[1] 谢定源[1] 何会[1] 宋哲[1] 

机构地区：[1]华中农业大学食品科技学院

出　　处：《食品与发酵工业》2008年第8期98-101,共4页Food and Fermentation Industries

基　　金：湖北省农业创新岗位农产品加工项目

摘　　要：采用感官评定的方法对粉蒸肉的配方、加工工艺进行了研究。生产工艺条件为:猪五花肉1000g,酱油23g,黄酒3g,蔗糖4g,大米115g,胡椒粉1.1g,桂皮1.8g,八角3g,丁香1.8g,姜粉1.5g,盐6g,味精4.5g,红曲色素0.03%,肥瘦质量比为6∶4,加水量15%、腌制时间60min、蒸煮时间40min。成品肉香味浓、色泽粉红,肥而不腻。The recipe and processing technology of Steamed Pork Bacon with Rice Powder and the sensory evaluation were studied. The results showed that the best production process was bacon 1000 g, soy sauce 23 g, rice wine 3 g, sugar 4 g, rice 115 g, pepper 1.1 g, cinnamon 1.8 g, aniseed 3 g, clove 1.8 g, ginger powder 1.5 g, salt 6 g, monosodium glutamate（MSG） 4. 5 g, monascus pigment 0.03%, ratio of fat and lean pork was 6：4 and 15% water, marinated for 60 min and then cooking for 40 min. The finished products were very tasty, pink in colour, fat but not oily.

关 键 词：粉蒸肉 感官评定 生产工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]