便携式烤肉炉不同烤制条件对烤肉品质的影响分析  

Meat Quality Analysis Under Different Roasting Conditions Based on Portable Barbecue Stove

作　　者：肉孜.阿木提 史勇[1] 吕仲明 ROUZI·Amuti SHI Yong LV Zhong-ming(College of Mechanic and Traffic, Xinjiang Agricultural University, Urumqi 830052, China Wuchang Shouyi University,Wuhan 430064,China)

机构地区：[1]新疆农业大学机械交通学院,乌鲁木齐830052 [2]武昌首义学院,武汉430064

出　　处：《包装与食品机械》2017年第5期25-29,共5页Packaging and Food Machinery

基　　金：新疆维吾尔自治区农机化新技术新机具研制开发项目(XNJKY2012-08);新疆农业大学大学生创新创业训练计划项目(dxscx92016139)

摘　　要：以实验室自制的便携式烤肉炉为试验器材进行烤肉试验,通过对便携式烤肉炉进行正交试验,对其在不同烤制条件下的三大营养物质和肉质的出品率、色泽以及嫩度为指标进行测量。试验结果显示,在烤肉炉的火力类型为小火,电机转速为3 r/min,烤制时间为7 min时烤制出来的肉制品感官品质最佳。试验证明便携式烤肉炉能够实现对肉制品的最优烘烤,且具有一定的实用和推广价值。A self-made portable barbecue stove for test equipment for test.An orthogonal test was carried out by the portable barbecue stove ,in different baking conditions for three nutrients and meat yield, color and tenderness index were measured.The test results showed that the grill fire type for a small fire,the motor speed was 3 r/min, the baking time was 7 min, the grilled meat products won the best sensory quality.The experimental results shows that the portable barbecue oven can achieve the best roast of meat products, and has a certain practical and promotional value.

关 键 词：便携式烤肉炉 肉制品 试验条件 品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]