藏香猪白切肉加工研究  

Study on boiled sliced Tibetan pork

作　　者：辜雪冬[1] 张沙沙[1] 吴洪[1] 王常勇[1] 谢磊[1] 马长中[1] 

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000

出　　处：《中国调味品》2012年第5期91-95,共5页China Condiment

基　　金：四川省教育厅川菜研究中心重点项目(CC09Z06)

摘　　要：藏猪白切肉是一种通过腌制、浸泡、煮制而成的能体现藏香猪自身特有香味和滋味的特色产品。实验研究通过正交试验和单因素试验依次确定了白切肉加工过程中腌制肉时食盐、八角、陈皮、亚硝酸钠的添加量和煮制前浸泡腌肉的的时间及煮制时间。结果发现:以藏猪的臀部肉为原料,当食盐、八角、陈皮、亚硝酸盐的添加比例分别为6%,0.9%,0.6%,0.03%;浸泡时间为8h;煮制时间为9min时,所得的产品在色泽、滋味、香味、质地上表现的最佳。Boiled sliced Tibetan pork made by pickling,socking and boiling,is a kind of feature product which can really reflect Tibetan pig their own taste and flavour.The additions of salt,anise,dried tangerine peel and sodium nitrite in the curing process;the soak time of cured Tibetan pork before boiling and boiled time were confirmed by analyzing the orthogonal experiments and single factor tests in this experiment.The experiment result show that when select buttocks intramuscular of Tibetan pigs as raw material and make sure the additive levels of salt,star anise,dried tangerine peel and sodium nitrite are 6%,0.9%,0.6%,0.03%;the soak time is eight hours;boiled time is nine minutes,we can get the ideal product that performs well in taste,fragrance and texture.

关 键 词：白切肉 藏猪 加工技术 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]