即食麻辣猪肺的研发  

Development of instant spicy pig lung

作　　者：赵峰 杨金凤[2] 张晶晶[2] 黄艾祥[2] 

机构地区：[1]云南省富源县营上镇畜牧兽医站,云南富源655503 [2]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《肉类工业》2014年第12期12-14,共3页Meat Industry

摘　　要：猪肺通常作为动物饲料廉价出售或废弃,造成不必要的浪费和环境污染。开发猪肺食品,有利于提高猪副产物的综合利用和附加值。以猪肺为原料,通过单因素实验,研究猪肺产品的工艺技术,并对产品质量进行分析。筛选的工艺为:鲜猪肺→清洗→预煮除腥→清洗→盐腌(10%盐水、2h)→烘干(60℃、12h)→油炸(130℃、5min)→调味(1%花椒粉、4%辣椒粉、0.8%粉味精)→包装→灭菌→质检→成品。产品色泽金黄、口感酥脆、麻辣爽口、形态均一,氯化钠2.0%、亚硝酸盐残留量0.56mg/kg、过氧化值0.18mg/100g、水分含量45.5%,经保温实验产品达到商业无菌要求。研发的猪肺食品风味独特、食用方便、味道鲜美,各项指标均符合相关标准,附加值高,有一定的市场前景。Pig lung is often sold as cheap animal feed or discarded, which makes unnecessary waste and environmental pollution. Developing pig lung food is good to improve the comprehensive appli- cation and added value of pig by - products. Pig lung was taken as raw material. Through experiment, the process technology of pig lung products was studied and the quality of the analyzed. The selected process was fresh pig lung - washing - pre - cooking to remove washing - curing with salt（ 10% brine for 2h） - drying（60℃ for 12h） - frying（ 130℃ for soning（ 1% prickly ash, 4% chili powder and 0. 8 % monosodium glutamate） - packaging single factor products was fishy smell- 5min） - sea- - sterilizing - quality testing - products. The product with a golden luster, crisp taste, spicy and uniform shape was obtained. The content of salt, nitrate residue, peroxide value and water of the product were 2.0%,0. 56mg/kg, 0.18 mg/100g and 45.5% , respectively, which had reached the requirement of commercial sterilization by heat preservation experiment. The developed pig lung had special flavor, delicious taste and is convenient to eat. Each index of it met relevant standard. The product had high added value and certain market prospect.

关 键 词：猪肺 工艺 配方 理化指标 感官 

分 类 号：S858.28[农业科学—临床兽医学]