酱卤鸡血加工技术和真空包装保鲜效果研究  

Research on the Processing Technology of Sauce Stewed Chicken Blood and Preservation Effect of Vacuum Packing

作　　者：吕永平[1] 贾敬敏 董井云 张堂田[1] LU Yong-ping;JIA Jing-min;DONG Jing-yun(Department of Animal Science,Suzhou Vocational and Technical College,Suzhou,Anhui 234101;Anhui Suzhou Fuliji Liu Laoer Roast Chicken Co.LTD,Suzhou,Anhui 234001)

机构地区：[1]宿州职业技术学院动物科学系,安徽宿州234101 [2]安徽省宿州市符离集刘老二烧鸡有限公司,安徽宿州234001

出　　处：《安徽农业科学》2019年第4期188-190,共3页Journal of Anhui Agricultural Sciences

基　　金：安徽省高等学校自然科学研究重点项目(KJ2015A444);安徽省高等学校省级质量工程重点项目(2014sjjd042)

摘　　要：[目的]研究酱卤鸡血制品加工工艺参数及保鲜效果。[方法]通过对酱卤鸡血经过不同酱卤温度和时间的处理,对酱卤鸡血制品进行真空包装及巴氏杀菌,探讨鸡血制品加工和保鲜技术。[结果]酱卤鸡血制品煮制温度保持90℃,煮制时间110 min,可以保持酱卤鸡血制品较好的色泽、口感及营养价值;酱卤鸡血制品经过酱卤、真空包装及巴氏杀菌后,在0～4℃贮藏,货架期为30 d。[结论]该研究可为工业化生产酱卤鸡血软包装提供理论依据。[Objective] To study the processing technology parameters and preservation effect of sauce stewed chicken blood products.[Method]Sauce stewed chicken blood was processed at different stewing temperature for different time.Then the blood products were vacuum-packed and pasteurized.The processing and preservation technologies of chicken blood products were discussed.[Result] Better color,taste and nutritional value were maintained when the blood products were stewed at 90 ℃ for 110 min.Shelf life of the blood products was 30 days when the blood products was stored at 0-4 ℃ after the process of sauce stewing,vacuum packaging and pasteurization.[Conclusion]This study can provide theoretical basis for the industrial production of soft-packed chicken blood.

关 键 词：鸡血 鸡血制品 加工技术 保鲜效果 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]