卤肉制品防腐加工工艺的研究  

Study on antiseptic processing technology of stewed meat products

作　　者：于倩倩 李聪 周辉 徐宝才 YU Qianqian;LI Cong;ZHOU Hui;XU Baocai

机构地区：[1]江苏雨润肉类产业集团有限公司,肉品加工与质量控制国家重点实验室,江苏南京210019 [2]江苏雨润肉食品有限公司,江苏南京211800

出　　处：《肉类工业》2020年第3期32-36,共5页Meat Industry

摘　　要：以鸭翅、鸭脖作为酱肉制品的原料,采用复合防腐剂结合高温灭菌技术,考察了复合防腐剂用量、杀菌温度及杀菌时间对酱肉制品防腐效果的影响。结果表明,酱肉制品的最佳防腐工艺条件为复合防腐剂用量7.0%、杀菌温度105℃、杀菌时间10min。在此防腐工艺条件下,酱肉制品的防腐效果明显,保质期可达360d以上,既保持酱肉制品口感又极大地延长其保质期。Duck wing and duck neck were taken as raw materials for sauced meat products,and compound preservatives was combined with high temperature sterilization technology,and the effects of the amount of compound preservatives,sterilization temperature and sterilization time on the antiseptic effect of sauced meat products were investigated.The results showed that the best antiseptic technological conditions of sauced meat products were as follows:the amount of compound preservatives was 7.0%,and the sterilization temperature was 105°C,and the sterilization time was 10 min.Under this antiseptic technological condition,the antiseptic effect of sauced meat products was obvious,and the shelf life could reach more than 360 d,and it not only maintained the taste of sauced meat products,but also greatly extended its shelf life.

关 键 词：酱肉制品 鸭翅 鸭脖 防腐工艺 复合防腐剂 高温灭菌 

分 类 号：TS2[轻工技术与工程—食品科学与工程]