乳化猪皮的制备及在盐水火腿中的应用  

Preparation of Emulsion Pigskin and its Application in Cooked Ham

作　　者：袁玉超[1] 李群英[1] 李和平[1] 

机构地区：[1]郑州牧业工程高等专科学校食品工程系,河南郑州450011

出　　处：《现代食品科技》2009年第7期816-818,共3页Modern Food Science and Technology

摘　　要：对猪皮的乳化方法及在盐水火腿中的应用进行了研究。结果表明,经清洗、预煮、绞碎,添加2.5倍的冰水用胶体磨乳化,是生产乳化猪皮的最好方法;用乳化猪皮生产盐水火腿的最佳条件是100kg的原料肉添加10kg的乳化猪皮,在配制盐水时加入45kg冰水,并在滚揉结束前1h将乳化猪皮加入。The production of emulsion pigskin and its application in cooked ham were studied. The result indicated that the best technology for emulsified pigskin production was as follows： cleaning, pro-cooking and grounding the pigskin, adding 2.5 times of ice water and then emulsifying the mixtures with the colloid mill. The optimum conditions for producing cooked ham with the emulsified pigskin were： adding lOkg of emulsion pigskin tolOOkg, adding 45kg of ice water to saline for brine preparation, and then adding emulsified pigskin to the mixture 1 hour before the rubbing and rolling progress was completed.

关 键 词：乳化猪皮 制备 盐水火腿 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]