摘要
用天然植物提取物替代亚硝酸钠加工中式培根,其关键工艺及技术参数为:选用猪肋肉为原料,修整后双面盐水注射和间歇式真空滚揉(滚揉时间6 h、真空度-0. 08 MPa、温度4℃),70℃蒸煮90 min后,60℃烘烤30 min,冷却至2℃后切片并真空包装,2℃贮藏和销售.实验结果显示,产品冷藏至25 d仍然呈现良好的质量特性,其主要特性指标为:感官总分7分,p H值5. 7,酸价值1. 16mg/g,过氧化值1. 03 meq/kg,亮度(L*)值、红度(a~*)值、黄度(b~*)值分别为68. 56、10. 23和15. 59,菌落总数4. 71 lg(cfu/g),硝盐残留低于1 mg/kg.
Sodium nitrite is replaced by natural plant extracts which are added to produce Chinese bacon,and the key process and technical parameters are as follows: pork rib meat is used as the raw material,and meat pieces need to be injected with double-sided saline and rolled by intermittent vacuum after trimming( rolling time is 6 h,vacuum degree is-0. 08 MPa,temperature is 4 ℃). Then,the meat pieces need to be cooked at 70 ℃ for 90 min; baked at 60 ℃ for 30 min and next sliced and picked in vacuum after cooling to 2 ℃. Finally,it is stored and sold at 2 ℃. The product still shows excellent quality characteristics after being refrigerated for 25 days. Its main characteristics are as follows: the sensory score of the product is 7,the p H value is 5. 7,the AV value is 1. 16 mg/g,the POV value is 1. 03 meq/kg,and the L*,a*,and b*values are 68. 56,10. 23,and 15. 59,respectively. The total number of colonies is 4. 71 lg( cfu/g),and the residual salt is lower than 1 mg/kg.
引文
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