微波膨化猪皮的加工工艺  

Study on Processing Technology of Pigskin by Microwave Puffing

作　　者：张玲[1] 张钟[1] 邱松山[1] 姜翠翠[1] 

机构地区：[1]广东石油化工学院,广东茂名525000

出　　处：《食品研究与开发》2011年第12期106-109,共4页Food Research and Development

摘　　要：以新鲜猪背脊皮为原料,采用微波膨化加工一种风味猪皮,对影响产品质量的多个关键因素进行了探讨和归纳。结果表明,猪皮原料浸碱脱脂处理、高压蒸煮时间、腌制液食盐含量、均湿后原料水分含量四因素对产品质量具有重要影响。浸泡碱液的理想配方为0.2%NaOH+0.3%K3PO4,高压蒸煮时间为1 h,腌制液中食盐含量为2%,均湿后原料含水量应控制在17%左右。在理想工艺条件下得到的膨化猪皮色泽淡黄无油光,断面呈蜂窝结构,酥咸适中,不粘牙,气味芳香,具有猪皮特有风味,是未来一种极具开发价值的主要休闲食品。A new processing technology of flaver pigskin by microwave puffing was introduced,and some critical points of quality control were discussed.The results showed that degreasing treatment,time of high-pressure heating,content of salt in marinade and water content of pigskin after humidity uniformed had important effect to the quality of product.The perfect formula of lye was 0.2 % NaOH＋0.3 % K3PO4,time of high-pressure heating was 1 h,salt content of 2 % in marinade,water content was about 17 % of the pigskin after humidity uniformed.The puffed pigskin had light yellow color,no greasy feeling,alveolate section,aromatic smell,a good taste of moderate brittleness and salt,not stick to your teeth.It would be a main snack food in future development.

关 键 词：猪皮 膨化 微波 质量控制 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]