肉类罐头固形物重量稳定性研究  

Study on Weight Stability of Canned Meat Solids

作　　者：许丹妮 XU Danni(Xiamen Gulong Food Co.,Ltd.,Xiamen 361000,China)

机构地区：[1]厦门古龙食品有限公司,福建厦门361000

出　　处：《现代食品》2024年第14期206-208,共3页Modern Food

摘　　要：为了提高肉类罐头固形物重量的稳定性,根据工艺流程分析筛选出生产制作过程影响固形物重量的各项因素。采用单因素试验,分析了原料特性、原料解冻、预煮时间、流程时间长短及罐装量准确性对肉类罐头固形物重量稳定性的影响。结果显示,罐装量准确性、原料特性和流程时间长短是影响肉类罐头固形物重量稳定性的关键因素。In order to improve the stability of the solid weight of canned meat,the factors affecting the solid weight in the production process were screened out according to the process analysis.The effects of raw material characteristics,raw material thawing,pre-cooking time,process time and canning accuracy on the weight stability of canned meat solid were analyzed by single factor test.The results showed that the accuracy of canned quantity,the characteristics of raw materials and the length of process time were the key factors affecting the weight stability of canned meat solid.

关 键 词：肉类罐头 装罐量准确性 原料特性 流程时间长短 固重稳定性 

分 类 号：TS297[轻工技术与工程—农产品加工及贮藏工程]