摘要
采用西式肉制品加工设备和工艺,通过注射、滚揉等方式,提高产品出品率;研究肉块重量、滚揉时间和蒸煮时间对制品出品率和感官品质的影响。试验结果表明,肉重500g/块,滚揉时间3.5h,90～95℃蒸煮50min,为最佳制作工艺。
In order to increase the yield of barbecued meat, western style equipment and technologies including injection and tumbling were applied in this experiment. The factors of Meat weight, tumbling time and cooking time were adopted to study the influence of the yield and the quality. The result showed that the optimized technique parameters were 500g each piece,tumbling time 3.5 hours, cooking 50min at90-95℃.
出处
《肉类工业》
2008年第12期17-19,共3页
Meat Industry
