酸辣畜禽鲜肚(肫)食品的开发  

Exploitation of spicy belly of livestock and poultry

作　　者：李般程[1] 邹强[2] 王文亭[1] 刘琴[3] 欧全文[3] 刘达玉[2] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]成都大学生物产业学院,四川成都610106 [3]西华大学生物工程学院,四川成都610039

出　　处：《肉类工业》2013年第5期5-8,共4页Meat Industry

摘　　要：利用食醋的酸溶与去腥、酸化与调味等特性,以畜禽鲜肚(肫)为原料,对其清洗、泡制、保藏杀菌等工序进行了试验。畜禽鲜肚(肫)以盐∶醋∶水为3∶3∶10的比例清洗后,无腥臊味且表面无黏液;向泡制酸渍液中添加10%～12%的食醋,泡制发酵12～18h后,既能改善肚条的风味,又能有效降低产品杀菌温度;相比常规高温高压杀菌,添加食醋后在100℃的条件下杀菌35min,产品感官品质良好,风味不受影响,保质期可达6个月。Acid - soluble, deodorization, acidification and seasoning properties of vinegar were ap- plied. The livestock and poultry belly was taken as raw material, washing, picking, sterilization and pres- ervation procedure were investigated. The results showed that the livestock and poultry belly exhibited no fishy smell and no mucilage on the surface when it was washed with salt, vinegar, water, and their ratio was 3：3 ： 10. When 10% - 12% vinegar was added and fermented for 12 - 18h, the taste of poultry belly could be improved and sterilization temperature could be lowered. After adding vinegar, the sensory quali- ty and flavor of the product sterilized at the condition of 100℃ for 35 rain were better as compared with that sterilized at conventional conditions. The shelf life of the product was six months.

关 键 词：食醋 酸化食品 畜禽鲜肚 

分 类 号：TS251.95[轻工技术与工程—农产品加工及贮藏工程]