即食苁蓉肉燕皮加工工艺研究  

Research on the Processing Techniques of Ready-to-eat Meat-swallow-skin from Cistanche

作　　者：金锋[1] 

机构地区：[1]江苏食品职业技术学院食品与营养工程学院,江苏淮安223003

出　　处：《农业科技与装备》2011年第9期35-38,共4页Agricultural Science & Technology and Equipment

摘　　要：采用剔肉、滚揉、腌制、煮制、收汁、锤肉、压碾等过程研究苁蓉肉燕皮的制作工艺,并对影响苁蓉肉燕皮质量的因素进行探讨。通过单因素试验及正交试验,得出即食苁蓉肉燕皮的最佳工艺参数和添加量为:初加工肉苁蓉的温度40℃,肉苁蓉添加量20%,腌制食盐的浓度1.4%,煮制温度80℃,亚硝酸钠的添加量150mg/kg,滚揉的时间11h、腌制时间48h。The processing techniques of ready-to-eat meat-swallow-skin from cistanche is researched in terms of scraping meat off its bone, rolling and rubbing, salting, cooking, juice collecting, meat hammering, and pressing and grinding. The influencing factors on the quality of the processed food are discussed as well. The factor experiment and orthogonal experiment reveals the optimum technical parameters as follows： the temperature for the initial processing of the meat is 40 ℃, the additive amount of cistanche is 20%, the salt density is 1.4%, the cooking temperature is 80 ℃, the additive amount of sodium nitrite 150 mg/kg, rolling and rubbing lasts for 11 h, and salting for 48 h.

关 键 词：肉苁蓉 猪肉 工艺 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]