摘要
研究采用注射法腌制生产低盐块状火腿,生产周期可控制在40d左右,成品含盐量控制在5%-6%之间。并通过正交实验确定了复合抑菌剂优化配比为Nisin0.2g/kg,亚硝酸钠40mg/kg,抗坏血酸0.02%。通过感官及理化检测, 新工艺与传统工艺制作的火腿品质相似。
This paper studied the method of saline injection into meat to produce low salinity, boneless and massive ham. The time of processing is about forty days; the salt content of the ham is from 5% to 6%. Through orthogonal experiments, the best ingredient of compound preservative has been obtained: Nisin 0.2g/kg, nasium nitrite 40mg/kg, Vc0.02%. Comparative study shows that there are no obvious differences in palatability and appearance between hams made by traditional technology and the present technology.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第8期132-134,共3页
Science and Technology of Food Industry
基金
国家"十五"重大科技专项(2001BA501A24)
关键词
注射法腌制
低盐
块状火腿
复合抑菌剂
saline injection
low salinity
boneless and massive ham
compound preservative