闽西美食速冻笋干扣肉生产工艺研究  

Study on the production technology of quick-frozen dried bamboo shoot with roast pork from west Fujian cate

作　　者：潘志明[1] PAN Zhiming

机构地区：[1]闽西职业技术学院,福建龙岩364000

出　　处：《肉类工业》2020年第1期12-15,共4页Meat Industry

摘　　要：以龙岩笋干和猪五花肉为主要原料,采用正交实验和感官评定方法,对速冻笋干扣肉的生产工艺进行研究。扣肉与笋干分开包装,其中肉包150g,笋包350g;调味汁的配方是老抽20g、客家米酒10g、食盐7g、白砂糖4g、干辣椒4g、味精0.3g、羧甲基纤维素CMC1.5g、水50g、大料5g、香叶2g。结果表明,采用此工艺制作的速冻笋干扣肉味道最佳。Longyan dried bamboo shoot and streaky pork were taken as the main raw material, and orthogonal experiments and sensory evaluation methods were adopted, and production technology of quick-frozen dried bamboo shoot with roast pork was studied. The roast pork was packaged separately from the dried bamboo shoots, including 150 g meat pack and 350 g bamboo shoots pack. The formula of the sauce was as follows: dark soy sauce was 20 g, and Hakka rice wine was 10 g, and salt was 7 g, and sugar was 4 g, and chilli was 4 g, and monosodium glutamate was 0.3 g, and carboxymethyl cellulose CMC was 1.5 g, and water was 50 g, and aniseed was 5 g, and fragrant leaves was 2 g. The results showed that the quick-frozen dried bamboo shoot with roast pork was produced by this process, and it had the best taste.

关 键 词：速冻 笋干扣肉 加工工艺 

分 类 号：TS205[轻工技术与工程—食品科学]