真空腌制技术及其在食品加工中的应用研究  

Application of Vacuum Curing on the Processing of Chinese Bacon

作　　者：罗扬[1] 刘成国[1] 陈瑶[1] 王冬冬[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《肉类研究》2010年第6期31-34,共4页Meat Research

摘　　要：腊肉是我国深受人们喜爱的传统发酵食品。目前我国腊肉的生产还是以家庭小作坊式加工为主。其生产周期长,季节性强,生产成本高,产品质量不稳定。近几年,逐渐有人将真空腌制工艺用于传统腊制品的生产中,这项新工艺改变了传统腊制品落后的生产工艺,在传统腊制品的生产加工中具有广泛的应用前途。The Chinese bacon is the most favorable traditional food in China. But the whole processing of that bacon is seasonal and always in small family workshop, and also has a long production cycle, high cost and unstable product quality. Recently, vacuum curing had applied on the processing of that traditional food, which may improve the traditional production technology.

关 键 词：腌制 腊肉 真空腌制 

分 类 号：TS205[轻工技术与工程—食品科学]