海鲜火腿生产工艺研究  

Study on processing technology of seafood ham

作　　者：于智峰 

机构地区：[1]爱普香料集团股份有限公司,上海201809

出　　处：《肉类工业》2014年第3期11-13,共3页Meat Industry

摘　　要：研制了一种海鲜火腿的制作方法,确定了最佳工艺和配比:鸡肉35%,鱼糜30%,鲜虾仁8%,脂肪6%,三聚磷酸钠0.3%;蒸煮温度82℃,蒸煮时间60min,烟熏时间20min,杀菌温度82℃。A production method of seafood ham was studied and formula were defined. The result showed that chicken 35% in this article. The optimal processing , surimi 30% , shrimp meat 8% , fat 6%, sodium tripolyphosphate 0.3%, cooking temperature 82℃, cooking time 60min, smoking time 20min and sterilization temperature 82℃.

关 键 词：海鲜火腿 配比 工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]