猪肉脯加工中色泽变化及影响因素的研究  

Study on the color change and influence factor in pork peel processing

作　　者：刁雪洋[1] 李洪军[1] 贺稚非[1] 顾媛[1] 卢彩霞[1] 

机构地区：[1]西南大学食品科学学院,重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品工业科技》2009年第2期74-76,79,共4页Science and Technology of Food Industry

基　　金：“十一五”国家科技支撑计划(2007BAD51B06);重庆市特色食品工程技术研究中心项目

摘　　要：通过对猪肉脯加工制作工艺的研究,对其形成猪肉脯特有的鲜红色的工艺流程的关键步骤-腌制进行分析,得出其影响成色的工艺参数。并对腌制剂中各组分的含量进行分析,其结果表明:肉中添加0.01%亚硝酸钠、0.04%异抗坏血酸钠、蔗糖1%、食盐2.1%、料酒2.5%、水5%、0～5℃腌制48h、60℃烘干4h、120℃下烤制5min,可获得发色效果好的肉脯。By researching on process of the pork peel, technological process of pork with specific bright red was analyzed, and technological parameters were obtained.And the components of salt preparation were analyzed.The experiment results showed that pork peel had good color when pork was pickled by adding 0.01 % sodium nitrite, 0.04% of sodium erythorbate,1% cane sugar,2.1% salt,2.5% mirrin,5% water,under 0-5℃ for 48 hours,under 60% dried for 4 hours,under 120℃ burnt for 5 minutes.the color rand flavor of the pork peel was very well.

关 键 词：猪肉脯 腌制 亚硝酸盐 色泽 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]