腌菜复合型畜禽肝脏食品加工保藏技术  

Precess-preservation Technology of Pickle-liver Complex Food

作　　者：刘达玉[1] 李杉杉[1] 徐纲[1] 尹显华[1] 张秀芬[1] 

机构地区：[1]成都大学生物产业学院,四川成都610106

出　　处：《食品研究与开发》2016年第5期154-156,共3页Food Research and Development

摘　　要：以畜禽肝脏为原料,搭配四川腌菜(腌笋)及腌菜调味汁,开发腌菜复合型畜禽肝脏食品。产品采取抑腥提香技术手段,经过乳酸发酵与浸泡腌制同步技术措施,降低产品p H,通过添加生物防腐剂等栅栏因子协同作用,产品真空封口后经过常压杀菌,制成一种可长期保藏的美味佐餐食品。The pickle-liver compound food was produced with livestock＇s liver and Sichuan pickles as raw material. The product＇s fishy smell was cloaked by adding vanillin and ethyl maltol, after lactic acid fermented and pickled, the p H decreased. By adding biological preservatives, it could be preserved long-term with sterilization after vacuum packing under normal pressure.

关 键 词：畜禽 肝脏 腌菜 腌笋 生物保鲜 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]