摘要
初步研究了猪皮出胶的过程并改进了肘花肉的生产工艺,即先将猪皮预处理后在50℃热水中浸泡2.5h冷却备用;将猪瘦肉绞制并在0～4℃条件下腌制12h,装模蒸煮,冷却和包装、杀菌后可获得较佳的感官、口感品质并达到长期保存的目的。
The process of collagen release from pigskin was primarily studied and the production technique of meat product wrapped by pigskin was improved. After pretreated, the pigskin was immersed in hot water （50 ℃） for 2.5 hours, then it was cooled for further use. The lean pork was chopped and cured for 12 hours under 0-4℃ ,the material was wrapped with pigskin, molded, cooked, refrigerated, packaged and sterilized then the product could be obtained. It was delicious, with nice appearance, and could be persevered for long time.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期72-73,共2页
Food Research and Development
关键词
猪皮
热处理
肘花肉
工艺
pigskin
heat treatment
meat product wrapped by pigskin
technique
