即食猴头菇猪排骨罐头的研制  

Development of Instant Canned Hericium and Pork Ribs

作　　者：杨洋[1] 姜雪[1] 庞惟俏 郭德军[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《保鲜与加工》2018年第1期99-106,共8页Storage and Process

摘　　要：以猴头菇和猪排骨为原料,在单因素试验的基础上,通过正交试验优化即食猴头菇猪排骨罐头的配方,并对其杀菌工艺进行筛选。结果表明,即食猴头菇猪排骨罐头的最佳配方为:猴头菇与猪排骨质量比为1∶5,老汤添加量70%,豆油添加量1.5%,酱油添加量1.5%,料酒添加量1.5%~2.0%,生抽添加量2.0%~2.5%,采用115℃/20 min二次灭菌效果最好,研制出的猴头菇猪排骨罐头产品既具有猴头菇特有的香气又具有肉的鲜美,兼具猴头菇和猪排骨的营养价值。Using the hericium and pork ribs as the main raw materials, the formula of instant canned hericium and pork ribs was investigated by single factor and orthogonal tests, and the sterilization techniques were screened. The results showed that, the optimal recipe for the canned food were：pork ribs ∶hericium ratio 1 ∶5, marinade addition70%, soya oil 1.5%, soy sauce 1.5%, cooking wine 1.5%~2.0%, light soy sauce 2.0%~2.5%, and secondary sterilization at 115 ℃ for 20 min was the best sterilization technique. The instant canned hericium and pork ribs product had unique aroma, and high nutritional value of both hericium and pork.

关 键 词：猴头菇 猪排骨 软罐头 加工工艺 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]