低温肉制品包装后产品出水问题的分析  

Analysis on water exudation problem of low temperature meat products after packaging

作　　者：李炎培 

机构地区：[1]青岛特斯特食品配料有限公司,山东青岛266000

出　　处：《肉类工业》2016年第6期30-31,35,共3页Meat Industry

摘　　要：低温肉制品包装后出水的现象越来越多,使厂家感觉困扰。通过从原料肉,制作工艺,配方设计,产品存放等方面分析,从根本找出产品出水问题,对出水问题进行分析,提出改进措施。The phenomenon of water exudation problem of low temperature meat products after packaging was increasing and it made manufacturers feel puzzled. Through analyzing the raw meat, processing technology, formula design, products storage and so on, the root reason of water exudation problem of products was found. The water exudation problem was analyzed, and improvement measures were put forward.

关 键 词：低温肉制品 包装 出水 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]