酱香猪头肉生产工艺与配方研究  

Study on formula and production technology of sauceflavor pig head meat

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作  者:神克庆 SHEN Keqing

机构地区:[1]临沂江泉肉制品有限公司,山东临沂276017

出  处:《肉类工业》2021年第10期8-10,共3页Meat Industry

摘  要:主要介绍酱香猪头肉生产加工流程及配方配比,重点阐述了原料处理、腌制、卤制、二次灭菌等关键生产工艺,解决了真空包装猪头肉二次灭菌后出油问题。该工艺使用静置腌制技术可提高出品率5%,二次灭菌后的产品在保质期内无出油现象。通过对酱香猪头肉生产工艺关键控制点的研究,为规模化生产酱香猪头肉提供了新的工艺思路。Production processing process and formula ratio of sauceflavor pig head meat were introduced,and the key production technologiesincluding raw material treatment,curing,marinating and twice sterilization were mainly described,and the oil off problemafter the twice sterilization of vacuum-packed pig head meatwas solved.The product yield could be increased by 5%using the standing curing technology,and there was no oil off phenomenon in the product after twice sterilization during the shelf life.Through the research on the key control points of the production technology of sauceflavor pig head meat,a new technological idea was provided for the large-scale production of sauceflavor pig head meat.

关 键 词:猪头肉 腌制 卤制 二次灭菌 

分 类 号:TS251.61[轻工技术与工程—农产品加工及贮藏工程]

 

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