潮州卤肉制品标准化生产工艺研究  

Optimization of Standardization Production Technology of Chaozhou Braised Meat Products

作　　者：黄武营[1] 彭珩[1] 燕宪涛[1] 

机构地区：[1]韩山师范学院地理与旅游管理系,广东潮州521041

出　　处：《中国调味品》2014年第10期102-105,共4页China Condiment

基　　金：韩山师范青年基金(2011)

摘　　要：根据潮州卤肉制品的特性,制定浓缩卤水汤汁的标准配方,在生产过程中结合食品防腐栏栅技术,高压煮浸渗料技术,快速微波杀菌技术等,形成潮州卤肉制品的标准化生产工艺,为潮州卤肉制品的工业化生产提供参考。According to the characteristics of Chaozhou braised meat,the standard formula of its condensed soup is made,and the standardization production technology of Chaozhou braised meat products is formed by combining the food antiseptic grid,high-pressure impregnation cooking and rapid microwave sterilization technologies in the production process,which can provide valuable reference for the industrialized production of Chaozhou braised meat products.

关 键 词：潮州菜 卤肉 制品 标准 生产工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]