粤式卤猪肉工艺优化与菌相分析研究  

Study on Process Optimization and Analysis of Bacterial Phase of Cantonese Stewed Pork

作　　者：郑晓宏[1] 黄俊生[1] 

机构地区：[1]韩山师范学院,广东潮州521041

出　　处：《中国调味品》2017年第8期53-56,共4页China Condiment

基　　金：广东省韩山师范学院青年项目课题(LQ201603)的阶段性成果

摘　　要：在粤式卤猪肉中引进糖渍工艺,选用正交设计,得到优化工艺参数(糖渍温度4℃,糖渍时间8h,卤制温度100℃,卤制时间15min)。采用选择性培养基分离到的典型腐败菌共有11株。The sugaring process is combined with cantonese stewed pork. Use the orthogonal design to get the optimal technological parameters（sugaring process temperature is 4 ℃, sugaring process time is 8 h, stewed temperature is 100 ℃, stewed time is 15 min）. Eleven strains of typical spoilage bacteria are isolated by selective medium.

关 键 词：粤式卤猪肉 工艺优化 菌相分析 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]