腌腊肉制品的低温干燥工艺.pdf

文档介绍：34 2011, Vol. 25, No. 06 肉类研究
中国肉类食品综合研究中心
加工工艺 MEAT RESEARCH CHINA MEAT RESEARCH CENTER
腌腊肉制品的低温干燥工艺
于智峰,赵立庆,郑君君,王自安,雷雯
(江苏迈斯克食品有限公司技术中心,江苏南京 211200)
摘��要:研究南京香肠、南京香肚、广式香肠、肉枣的低温干燥工艺。结果表明:在温度 5~8℃,湿度 40%~
50%,低温干燥时间分别为:南京香肠(d38~40mm 干肠衣)192h,广式香肠、肉枣(d22mm 胶原蛋白肠衣)为 120h,
香肚( d 49 ~51m m)为 330 h。低温干燥工艺会使产品酸价、过氧化值明显降低,产品更加营养、安全、健康。
关键词:腌腊肉制品;低温干燥;工艺
Low-temperature Drying Process for Cured Meat Products
YU Zhi-feng,ZHAO Li-qing,ZHENG Jun-jun,WANG Zi-an,LEI Wen
(Technology Center of Jiangsu Maisike Foods Co. Ltd., Nanjing 211200, China)
Abstract :In this paper, the low-temperature drying of Chinese traditional cured meat products such as Nanjing-style sausage,
hong belly, Cantonese-style sausage and meat date was studied. At temperatures ranging from 5 to 8 ℃ and humidities between
40% and 50%, the drying time of Nanjing-style sausage (dry casing, d 38-40 mm) was 192 h, of Cantonese-style sausage and
meat date (collagen casing, d 22 mm) 120 h and of hong belly (d 49-51 mm) 330 h. Low-temperature drying caused a marked
decrease in acid value (AV) and peroxide value (PV) and made products more nutritious and safety.
Key words:cured meat;low-temperature drying process;processing
中图分类号:TS251 文献标识码:A 文章编号:1001-8123(2011)06-0034-04
传统腌腊制品是原料肉经腌制、酱制、晾晒(或烘工业化生产,而且可以使产品更加营养、健康、安全、
烤) 等工艺加工而成的生肉类制品,因其独特的风味越美味。
来越受广大消费者的欢迎,其中四川腊肉、开封羊腊
1 材料与方法
肉、南京板