清真羊肉罐头生产工艺及品质影响研究  

Study on the Technology and Quality Influence of Halal Mutton Canned

作　　者：冯治平[1] 左勇[1] 袁先玲[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《四川理工学院学报（自然科学版）》2012年第3期1-4,共4页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：肉类加工四川省重点实验室重点项目(09R02)

摘　　要：以新鲜羊肉为原料,经过嫩化、切块、预煮、修整、装罐、加入原汤汤汁和封罐杀菌等工艺制成清真羊肉罐头。研究成熟时间对羊肉嫩度的影响,以及各种香辛料添加量对清真羊肉罐头感官品质的影响。结果表明:羊肉在0℃～4℃的温度下保存7天能达到最好的嫩度,各种香辛料添加适宜的条件下,清真羊肉罐头的各项感官指标较佳。Halal canned mutton is made of fresh mutton through tender processed, cut, precooked, trimmed, canned, add the original soup, sealed and sterilized process. The effect of mutton tenderness with ripening time, and the sensory qual- ity of mutton canned with the amount of the spices adding are also studied. The results show that ： it can take the best tender- ness that mutton is stored for 7 days in 0 ℃- 4 ℃, various spices are added under the suitable conditions; various sensory indicators of halal mutton canned are better.

关 键 词：羊肉罐头 除膻 香辛料 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]