猪皮肉冻工艺研究  

Study on technology of pigskin and jellied meat

作　　者：高洋 陈桂华 樊付民 GAO Yang;CHEN Guihua;FAN Fumin

机构地区：[1]漯河食品职业学院,河南漯河462300 [2]双汇集团技术中心,河南漯河462000

出　　处：《肉类工业》2020年第7期9-14,共6页Meat Industry

摘　　要：以猪皮、猪肉为原料,运用食品加工技术,研究猪皮肉冻的制备工艺。对猪皮肉冻工艺参数进行单因素试验和回归设计,得出猪皮肉冻的最优制备工艺参数为∶猪皮中脂肪含量18.5%、卤制时间150min、TG酶添加量0.2%,水∶猪皮=1∶1.5,卤肉添加量40%。在此条件下,制得的猪皮肉冻效果最优。The pigskin and pork were taken as raw material,and the food processing technology was used,and preparation technology of pigskin and jellied meat was studied.The technological parameters of pigskin and jellied meat was conducted to single factor experiment and regression design,and the optimum preparation technological parameters ofpigskin and jellied meat was obtained and it were as follows:the fat content of pigskin was 18.5%,and bittern time was 150 min,and addition amount of TG enzyme was 0.2%,and the ratio of water and pigskin was 1∶1.5,and addition amount of bittern meat was 40%.Under this condition,the effect of pigskin and jellied meat prepared was the best.

关 键 词：猪皮 猪肉 食品加工技术 

分 类 号：TS2[轻工技术与工程—食品科学与工程]