新型骨泥肉脯加工工艺研究  

Study on processing technology of new type bone paste slice dried meat

作　　者：杨艳[1] 阮光锋[1] 李雪晖[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《肉类工业》2010年第6期24-26,共3页Meat Industry

摘　　要：鉴于人们追求健康的心理和人们普遍缺钙的现状,在传统肉脯中加入含钙丰富的骨泥,使骨泥肉脯具有营养保健的双重功效。实验应用新工艺加工骨泥肉脯,并对影响色泽的因素、烘干方式、骨泥添加量等关键工序进行了实验研究,优化了有关的工艺参数,得出品质佳、风味独特、营养丰富的高档肉制品。In view of people＇s mentally pursuing for health and the generally present situation in lack of the calcium in China,bone paste with high calcium was mixed in the traditional dry meat product,which could enable the bone paste slice dried meat product to have dual functions of nutrition and health care.In this test,a new technology to process bone paste slice dried meat product was applied,and the factors influenced by color,dry types and the quantity of bone paste as well as other key working procedures were also researched.The parameters of processing technology were optimized,and high-level meat product with good texture,distinct flavor,abundant nutrients and superior quality was yield.

关 键 词：骨泥 肉脯 加工工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]