速冻脆皮肠加工工艺研究  

Study on processing technology of quick-frozen crispy sausage

作　　者：雒怡冉 李海宾 LUO Yiran;LI Haibin

机构地区：[1]北京顺鑫农业股份有限公司鹏程食品分公司熟食研发部,北京101300

出　　处：《肉类工业》2021年第4期11-14,共4页Meat Industry

摘　　要：以速冻脆皮肠加工工艺作为研究对象,在产品感官质量评价标准下,进行了单因素试验,研究鸡胸肉添加量,以及工艺中干燥时间对脆皮肠脆度的影响。通过正交实验,确定了最佳的配比及工艺标准。试验结果表明,鸡胸肉添加量为35kg,干燥60℃、30min,烟熏65℃、20min,蒸煮82℃、30min。在此条件下的脆皮肠,香气纯正、口感脆、感官、结构均为最佳。Processing technology of quick-frozen crispy sausage was taken as research object,under the standard of sensory quality evaluation of products,the single factor experiment was conducted,and the effects of addition amount of chicken breast and drying time in technology on the brittleness of crispy sausage were studied.The optimum ratio and technological standard were determined by orthogonal experiment.The results showed that the addition amount of chicken breast was 35kg,and it was dried at 60℃for 30min,and it was smoked at 65℃for 20min,and it was cooked at 82℃for 30min.Under this condition,the crispy sausage had pure aroma and crisp taste,and sensory and structure were the best.

关 键 词：脆皮肠 加工工艺 感官评价 

分 类 号：TS2[轻工技术与工程—食品科学与工程]