文献类型：期刊文献

中文题名：酱卤肉定量卤制工艺研究

英文题名：Study on Quantitative Marinating Technology of Marinated Meat Products

作者：强萌萌[1];李磊[1];李少觐[2]

第一作者：强萌萌

机构：[1]天津渤海职业技术学院,天津300202;[2]新乡学院医学院,河南新乡453003

第一机构：天津渤海职业技术学院,天津300202

年份：2021

卷号：46

期号：11

起止页码：105-108

中文期刊名：中国调味品

外文期刊名：China Condiment

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：国家十一五重点支撑课题(2006BAD2200114)。

语种：中文

中文关键词：酱卤肉;定量;保存时间;加工工艺

外文关键词：marinated meat;quantitative;preservation time;processing technology

摘要：酱卤肉风味独特,深受广大消费者的青睐。传统的酱卤肉制作工艺没有统一的规范标准,易导致产品风味不一致;也没有规范的灭菌操作方法,长时间保存容易发生变质,一般是本地生产本地消费,严重限制了酱卤肉产业的发展。该研究通过对不同种类的防腐剂使用和防腐剂添加量来研究酱卤肉的保存时间;进行定量卤制熟制加工方案研究,以改善现有的酱卤肉加工工艺,提高酱卤肉的品质、生产效率和保存时间。
Marinated meat products have special flavor,are favored by consumers.There is no unified standard for the production process of traditional marinated meat products,which easily leads to the inconsistency of product flavor;there is no standard sterilization operation method,long-term preservation is easy to deteriorate,generally is local production and local consumption,which has seriously limited the development of marinated meat industry.In this study,different preservatives are used and different preservatives are added with different amount to study the preservation time of marinated meat.The method of quantitative marinating and cooking is studied to improve the existing processing technology of marinated meat and improve the quality,production efficiency and storage time of marinated meat.