榨菜型羊肚罐藏食品加工技术  

Processing Technology of Sheep Tripe Canning Food with Tsatsai Taste

作　　者：肖龙泉[1] 郑自立[1] 唐仁勇[1] 刘达玉[1] XIAO Longquan;ZHENG Zili;TANG Renyong;LIU Dayu(College of Biological Engineering,Chengdu University,Chengdu,Sichuan 610106,China)

机构地区：[1]成都大学生物工程学院,四川成都610106

出　　处：《农产品加工（下）》2017年第7期57-58,66,共3页Farm Products Processing

摘　　要：以肉羊屠宰副产物羊肚为主要原料,经过预处理、预煮脱膻脱胶、浸泡酸化提味等工序,制备羊肚条半成品。采用榨菜腌制盐水制备羊肚罐藏食品调味汁,盐水经过硅藻土粗滤、陶瓷膜精滤后,再经增香与调配,制得榨菜型羊肚罐藏食品调味汁;最后经过装罐、加汁、排气、密封、杀菌工序,制得榨菜型羊肚罐藏食品,保质期可达6个月以上。Preparation of sheep tripe canning food with mutton sheep slaughtering coproduct, sheep tripe, as the raw material through following procedures. Producing the semi-product of sheep tripe via pretreating, blanching to remove cowy flavor, soaking and acidification etc. Preparing food sauce using tsatsai pickling salt water, through diatomaceous earth straining, ce-ramic membrane refined filtering, adding perfume and compounding. Finally, sheep tripe canning food is made through filling can, adding sauce, releasing gas, sealing, sterilizing, and expiration date exceeds 6 months.

关 键 词：肉羊 羊肚 罐藏 加工 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]