超高压处理对卤制猪蹄筋皮同步熟而不烂的工艺研究  

Study of the Pigskin and Pork Tendon All Cooked Well by Ultra-high Pressure Processing

作　　者：陈金伟[1] 潘见[1] 张慧娟[1] 孙忱[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《安徽农业科学》2017年第12期79-80,109,共3页Journal of Anhui Agricultural Sciences

基　　金：合肥工业大学"秋实计划"项目(JZ2015QSJH0221)

摘　　要：[目的]解决猪蹄卤制时皮烂而筋不熟的问题。[方法]对猪蹄原料进行超高压处理、降低热力蒸煮强度,使猪蹄的筋皮达到同步熟而不烂的程度。[结果]300~400 MPa的压力处理10~20 min,可使猪蹄的猪皮与猪筋在121℃蒸煮10 min的条件下同步达到熟而不烂的熟化状态,且产品达到商业无菌国家标准。[结论]超高压处理可以提升猪皮的耐煮性,降低猪筋熟化温度,达到卤制猪蹄在高温蒸煮过程中筋、皮同步熟而不烂的状态。[ Objective ] In order to ensure pork tendon and pigskin all cooked well. [ Method] The raw pig＇ s trotters were taken ultra-high pressure treatment to lower the cooking temperature. [ Result ] The results showed that, when the pressure was 300 -400 MPa,the treatment time was 10- 20 min,the pigskin and pork tendon would be all cooked well when the temperature was 121 ℃and the heating time was 10 min, and the products satisfied the commercial sterile national standard. [ Conclusion ] Ultra-high pressure processing can enhance the boiling resistance of pigskin and reduce the aging temperature of pork tendons, ensure the pork tendon and pigskin all cooked well in the high temperature cook processing.

关 键 词：猪皮 猪筋 超高压 熟化 

分 类 号：S879.2[农业科学—畜牧兽医]