腊肉真空腌制工艺条件的优化  

Optimization of the technology of vacuum impregnation on the cured meat

作　　者：刘成国[1,2] 罗扬[1] 王冬冬[1] 陈瑶[1] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128 [2]食品科学与生物技术湖南省重点实验室,长沙410128

出　　处：《食品科技》2011年第7期116-119,共4页Food Science and Technology

摘　　要：以猪脊背肉为原料,研究了真空腌制工艺中真空压力、腌制液浓度、原料质量和真空腌制时间4个因素对其真空腌制速率的影响。单因素实验及正交实验结果表明,腊肉真空腌制的最佳条件为:真空压力86kPa、腌制液浓度25%、原料质量125g、真空腌制时间5h,方差分析结果显示该最佳工艺与其他各组工艺存在着极显著差异。This study focused on the effects of the raw material,the vacuum impregnation,the salting brine concentration,the vacuuming time and initial mass of meat on the salt concentration of cured meat by vacuum impregnation.The optimal conditions of vacuum impregnation of raw materials were as follows：the vacuum pressure 86 kPa,the salting brine concentration 25%,initial mass of raw material 125 g and the vacuuming time 5 h,which has the significant difference with other crafts.

关 键 词：真空腌制 猪肉 腊肉 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]