速冻调理草莓猪肉脯的加工工艺研究
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摘要
以猪肉为原料,研究速冻调理草莓猪肉脯的加工工艺。通过设计五种不同的肥瘦比(全瘦,1∶9,2∶8,3∶7,全肥),分别研究每种肥瘦比不同速冻阶段微生物含量、出品率的的变化,以及草莓猪肉脯的感官评定。结果表明:速冻调理草莓猪肉脯的最佳食用比例为1∶9。该研究为新型猪肉脯的开发以及速冻调理肉制品的研究提供了理论依据,具有较大的消费者群体潜力和广阔的市场发展前景。
Pork was used as raw material, and the processing technology of quick-frozen conditioning strawberry pork jerky was studied. Five kinds of different ratio of fat and lean(full lean, 1∶9,2∶8,3∶7, full fat) were designed, when every kinds of ratio of fat and lean was in different quick-frozen phase, and changes of microbial contents, yield rate, and sensory evaluation of strawberry pork jerky were studied respectively. The results showed that the optimum edible ratio of quick-frozen conditioning strawberry pork jerky was 1∶9. This study provided a theoretical basis for the development of new pork jerky and the research of quick-frozen conditioning meat products. It had a large potentiality of consumer group and broad market development prospects.
Pork was used as raw material, and the processing technology of quick-frozen conditioning strawberry pork jerky was studied. Five kinds of different ratio of fat and lean(full lean, 1∶9,2∶8,3∶7, full fat) were designed, when every kinds of ratio of fat and lean was in different quick-frozen phase, and changes of microbial contents, yield rate, and sensory evaluation of strawberry pork jerky were studied respectively. The results showed that the optimum edible ratio of quick-frozen conditioning strawberry pork jerky was 1∶9. This study provided a theoretical basis for the development of new pork jerky and the research of quick-frozen conditioning meat products. It had a large potentiality of consumer group and broad market development prospects.
引文
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7 GB/T4789.2-2016.食品安全国家标准食品微生物学检验总则[S].
8 GB/T4789.2-2016.食品安全国家标准食品微生物学检验菌落总数测定[S].
9 赵永敢,李岳桦,张臻.提高酱卤南阳牛肉出品率研究[J].食品工业,2014,(8):52-55
2 海丹,黄现青.山药鸡肉脯的研制[J].肉类工业,2015,(8):12-15
3 杨锋,张晓军,徐丽娜.红茶风味肉脯的加工方法[J].肉类工业,2015,(9):6-9
4 毛建兰.浅析猪肉脯的加工技术[J].肉类工业,2007,(11):15-17
5 张娜,刘恬,戴美娟.新型休闲猪肉脯加工技术[J].肉类工业,2012,(11):7-8
6 李星科,李开雄,王令建等.猪肉脯制作工艺的改进[J].现代食品科技,2006,(1):58-60,63
7 GB/T4789.2-2016.食品安全国家标准食品微生物学检验总则[S].
8 GB/T4789.2-2016.食品安全国家标准食品微生物学检验菌落总数测定[S].
9 赵永敢,李岳桦,张臻.提高酱卤南阳牛肉出品率研究[J].食品工业,2014,(8):52-55