乳化猪皮不同制备方法及其对低温肉制品影响的研究  

Research on different preparation methods of emulsifying pigskin and its effect on low temperature meat products

作　　者：刘宗敏 

机构地区：[1]上海荷美尔食品有限公司,上海200436

出　　处：《肉类工业》2013年第11期35-37,共3页Meat Industry

摘　　要：对乳化猪皮不同制备方法,以及其对低温肉制品质构和感官品质的影响进行研究,结果表明:乳化猪皮最佳制备方法为先用2%猪皮处理剂浸泡,然后预煮,再绞制,最后乳化机乳化,对香肠而言,最佳添加量为15%,对火腿来说,添加量为10%效果最好。Different preparation methods of emulsifying pigskin and its effect on texture characteristic and sensory quality of low temperature meat products were studied. The results showed that the best prepa- ration of emulsifying pigskin was that first soaking with 2% pork skin processing agent, and then pre - cooking, then grinded, finally emulsification with emulsification machine. The best amount of emulsifying pigskin was 15% for sausage. The best amount of emulsifying pigskin was 10% for ham.

关 键 词：乳化猪皮 香肠 火腿 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]