风干香肠相关工艺参数的优化  

Optimization of related technological parameters of air-dried sausage

作　　者：房星星 王丽萍 杨中玉 张虹 宋倩 FANG Xingxing;WANG Liping;YANG Zhongyu;ZHANG Hong;SONG Qian

机构地区：[1]北京荷美尔食品有限公司

出　　处：《肉类工业》2019年第10期1-3,共3页Meat Industry

摘　　要：风干香肠是将原料肉用食盐、亚硝、酒、香辛料等辅料搅拌腌制后,经晾干或烘烤等加工而成的具有浓郁风味的肉制品,食用前需经熟制。研究从原料入手,选取优质的背膘和后腿肉为原料,以现代食品科学理论与加工技术为基础,结合传统肉制品理论,对传统风干香肠制品加工工艺进行系统性研究。在保持其传统风干香肠制品特色风味的基础上,借鉴西式肉制品加工先进技术,采用刨片+搅拌+烟熏炉干燥脱水+后期干燥的腌制风干方法,开展传统工艺的现代化技术改造。重点介绍了风干香肠原料肉脂肪含量和脱水干燥工艺等相关参数的确定,以及这些工艺参数对产品质量和安全的影响。The raw meat was stirred and cured with salt,nitrous acid,wine,spices and other auxiliary materials,and it was dried or baked,and the air-dried sausage was made,and the meat product had rich flavor.It must be cooked before eating.The research started with raw materials,and high-quality backing and hind leg meat were selected as raw materials,and modern food science theory and processing technology were used as the basis,and traditional meat product theory was combined,and the processing technology of traditional air-dried sausage products was systematically studied.On the basis of maintaining the characteristic flavor of traditional air-dried sausage products,the advanced technology of Western-style meat processing was used for reference,and the cured and air-dried method of flaking,stirring,smoking oven drying dehydration and post-drying pickling were adopted,and the modern technological transformation of traditional technology was carried out.The determinations of related parameters of fat content and dehydration drying process of air-dried sausage raw materials and the effect of these technological parameters on quality and safety of product were emphatically introduced.

关 键 词：风干香肠 脂肪比例 干燥脱水工艺 

分 类 号：TS2[轻工技术与工程—食品科学与工程]