可常温保藏脱脂型排骨海带即食软罐头加工工艺的研究  

Study on Processing of the Ready-to-eat Retort Pouch Cans of Defatted Spare Ribs and Kelp with Long Shelf Life at Ambient Temperature

作　　者：史亚萍[1] 刘新[2] 张绵松[1] 袁文鹏[2] 刘昌衡[2] 

机构地区：[1]山东省科学院中日友好生物技术研究中心,山东省应用微生物重点实验室,济南250014 [2]山东省科学院生物研究所,山东省应用微生物重点实验室,济南250014

出　　处：《食品工业》2015年第8期32-37,共6页The Food Industry

摘　　要：研究了一种可常温保藏的脱脂型排骨海带即食软罐头的加工工艺。以排骨脂肪含量为指标,通过单因素试验,研究排骨脱脂工艺,结果表明,排骨经160℃大豆油油炸3 min,沸水中煮制30 min后,脂肪含量下降44.7%,达到脱脂目的。以感官评定为指标,通过正交试验,研究排骨煮制过程中,分别添加质量分数为2%生姜、3%大葱、0.3%花椒、0.2%八角、0.3%桂皮、0.2%香叶、3%豆豉可以使产品感官品质最好。以产品安全性与质构特性为指标,研究产品杀菌工艺,结果表明,杀菌温度121℃、杀菌时间30 min、杀菌F=11 min的杀菌条件可以保证产品安全性并最大限度保留产品的质构特性。Focus on processing of the ready-to-eat retort pouch cans of defatted spare ribs and kelp with long shelf life at ambient temperature. Selecting the ribs fat content as evaluation index, the degreasing process of ribs was investigated with single-factor experiment. The result demonstrated that after being fried for 3 min in soybean soil, and then cooked for 30 min, the fat content of ribs was decreased by 44.7%. According to the sensory evaluation, the adding amount of different spices was optimized by orthogonal test. The optimal amount of different spices was as followings： 2% ginger, 3% onion, 0.3% prickly ash, 0.2% octagon, 0.3% cinnamon, 0.2% geranyl and 3% lobster saucer. To ensure the shelf life safety of the food, the quality and structure of the product, sterilization process was also researched. It showed that the shelf life safety was guaranteed at maximum level when the sterilizing temperature was 121℃, the sterilizing time was 30 min and F was 11 min. Simultaneously, the texture of the product was retained well under the operation.

关 键 词：排骨 海带 脱脂 杀菌 质构 

分 类 号：TS295.4[轻工技术与工程—农产品加工及贮藏工程]