酱牛肉卤煮过程食盐浓度变化研究  

Study on the Change of Salt Concentration in Sauce Beef Dilution Process

作　　者：徐世明 赵瑞连 孙晓红 李洋 王迎迎 史丽新 XU Shiming;ZHAO Ruilian;SUN Xiaohong;LI Yang;WANG Yingying;SHI Lixin(Yantai Xiwang Meat Food Co.,Ltd.,Yantai,Shandong 264000,China)

机构地区：[1]烟台喜旺肉类食品有限公司

出　　处：《农产品加工》2019年第21期51-53,共3页Farm Products Processing

基　　金：“十三五”国家重点研发计划项目“酱卤肉制品绿色制造关键技术与装备研发及示范”（2016YFD0401500）;2017年烟台市重点研发计划项目“传统酱卤肉制品连续式卤制标准化关键技术研究”（2017NC048）

摘　　要：以食盐为传质对象的渗透过程中时间、卤煮温度、食盐质量分数对牛肉卤煮过程食盐渗透与影响。结果表明,在卤煮温度为100℃的条件下,卤煮时间2.5 h,牛肉水相中的食盐与渗透液中的食盐达到平衡;在卤煮时间一定的条件下,卤煮温度越高越有利于缩短牛肉水相中的食盐与渗透液中的食盐达到平衡的时间,但实际生产时需结合产品品质要求,确定合理的卤煮温度;在卤煮温度和卤煮时间一定的条件下,老汤中食盐质量分数越高越容易渗透到肉制品中。The time boiling,temperature and salt concentration during the infiltration process of salt as the mass transfer object affect the salt penetration and influence of the beef boiled process.The results showed that under the condition of boiling temperature of 100℃,the boiling time was 2.5 h,the salt in the beef aqueous phase and the salt in the permeate were balanced.Under the condition of a certain boiling time,the boiling temperature was higher.But in actual production,it was necessary to determine the reasonable boiling temperature in combination with the product quality requirements;under the conditions of the boiling temperature and the cooking time,the higher the salt concentration in the old soup,the easier it was to penetrate into the meat products.

关 键 词：酱牛肉 卤煮温度 食盐质量分数 卤煮时间 卤煮 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]