影响潮式卤肉相关工艺指标分析  

Analysis of Relevant Process Indexes Affecting Chaozhou Stewed Meat

作　　者：劳诗雯 彭珩[1] 詹世雄[1] LAO Shiwen;PENG Heng;ZHAN Shixiong(Department of Cuisine and Nutrition,Hanshan Normal University,Chaozhou 521041,China)

机构地区：[1]韩山师范学院烹饪与营养系,广东潮州521041

出　　处：《现代食品》2021年第13期97-101,共5页Modern Food

摘　　要：该研究以传统潮式卤水的加工工艺烹调卤肉,使用多种香辛料、调味料加入糖色熬制出潮式卤水。以标准化的潮式卤水为介质,对一定规格的猪肉进行卤制,研究其卤制时长与卤制温度的相关性。采用感官评定和质构分析等方法对其进行评价,结果表明,潮式卤肉在80℃下,卤制25 min时,其肉质硬度最低、口感佳、感官评分最高。In this study,the traditional processing technology of Chaozhou brine was used to cook the stewed meat,and a variety of spices and seasonings were added to the sugar color to boil the Chaozhou brine.The standardized tidal brine was used as the medium to brine a certain specification of pork,and the correlation between the brine time and the brine temperature was studied.The comprehensive evaluation results showed that the hardness of Chaozhou marinated meat was the lowest,the taste was good and the sensory score was the highest when it was marinated at 80℃ for 25 minutes.

关 键 词：卤肉 潮式卤水 加工工艺 感官评定 质构分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]