淮扬捆蹄加工工艺的研究  

Study on processing technology of Huaiyang Kunti

作　　者：赵接红[1] 

机构地区：[1]淮安市产品质量监督检验所,江苏淮安223001

出　　处：《食品工业科技》2014年第23期239-241,246,共4页Science and Technology of Food Industry

摘　　要：利用现代肉制品加工工艺和保藏技术,对传统捆蹄加工工艺进行优化。在腌制食盐用量、绵白糖用量、腌制时间和煮制时间4个单因素实验的基础上,通过正交实验得出淮扬捆蹄制作的最佳工艺:腌制食盐用量为4%、绵白糖用量为2%、腌制时间为20h以及蒸煮时间为50min,在此条件下可制成皮酥肉嫩、鲜香可口、风味独特的即食类酱卤肉制品——淮扬捆蹄。The modern processing and packaging technologies of meat products was applied in Huaiyang Kunti. Based on the traditional meat producing procedure ,four singer factor tests were carried out on the amount of salt, the amount of soft sugar, the pickJing period and digesting time. Through orthogonal experiment, the optimum processing conditions were determined as the follows= salt 4%, soft sugar 2%, pickling time 20 hours, and digesting 50 minutes. Under this condition, the skin can be made into crisp tender, delicious and tasty, unique flavor instant products-Huaiyang Kunti.

关 键 词：淮扬捆蹄 加工工艺 腌制 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]