捆蹄加工工艺的研究  

Processing technology of bound trotters

作　　者：高翔[1] 师文添[1] 

机构地区：[1]江苏食品职业技术学院,淮安223003

出　　处：《食品科技》2012年第3期152-154,共3页Food Science and Technology

摘　　要：对捆蹄加工工艺进行了研究,经试验表明:采用2%的乳酸钠溶液浸泡24h可以使猪皮软化,采用0.8%的H2O2溶液在40℃下漂白30min可使猪皮白洁,在捆蹄中加入1.0%的玉米变性淀粉可增强产品弹性、提高切片性能,文火卤制60min,产品弹性好、肉感强、皮有嚼劲、风味浓郁。Bound trotters were developed, the soften method of pigskin was 2% sodium lactate solution, soak 24 hours, the whiten method of pigskin was 0.8% HzOz solution in 40 % whiten 30 minutes, 1.0% corn modified starch could strengthen the product elasticity and enhance the slice performance, the soft fire stewing 60 minutes, the product elasticity was good, meat loaf looked evident, tasted chewy and the flavor to be rich.

关 键 词：捆蹄 猪皮 工艺 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]