云南漾濞腌生的加工技术  

Processing technology of pickled-raw in Yangbi Yunnan

作　　者：代佳和 陶亮[1] 史崇颖[1] 田洋 DAI Jiahe;TAO Liang;SHl Chongying;TIAN Yang

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南省生物大数据重点实验室,云南昆明650201

出　　处：《肉类工业》2018年第11期11-13,共3页Meat Industry

摘　　要：腌生是云南省漾濞彝族自治县具有地方特色的一种腌制肉类食品,具有一定的民族和地域特色,深受消费者喜爱,但并未形成统一的加工工艺及标准。以猪骨、猪肠和猪肚为主要原料,重点介绍腌生的加工工艺、配方及加工要点,同时对加工的多批次产品进行产品质量检测,为腌生产品的工业化、标准化生产提供技术参考。Pickled - raw was a kind of curing meat food with local characteristics in Yangbi Yi autonomous county, Yunnan province. It had certain national and regional characteristics and was very popular among consumers. However, there was no uniform processing technology and standards. Pork bone, pig intestine and pork belly were taken as the main raw materials. The processing technology, formula and processing points of the pickled - raw were emphatically introduced. At the same time, multi - batch products were detected for product quality. It provided technical reference for industrialized and standardization production of pickled - raw products.

关 键 词：猪骨 猪肠 猪肚 加工 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]