肉类下脚料的高效利用

Efficient use of meat scraps

为了使肉类下脚料得到更加高效的利用,探讨魔芋粘合剂在下脚料粘合中的应用。研究分析粘合剂用量、粘合剂pH值和硼砂的用量等因素对肉类下脚料粘合效果的影响。结果表明:该粘合剂获得较佳粘合效果的应用工艺是其用量为2%,pH值范围为大于12.2,硼砂的用量控制在魔芋胶质量的2%～3%;将肉类下脚料重新整合成仍保持原肉块加工性状的产品,让肉类碎屑得以高效利用。

In order to make more efficient use of meat scraps, the application of konjak bonding adhesive has been discussed. Analysis of the effect of adhesive amount, adhesive pH value, borax amount and other factors on meat scraps adhesion. The results showed that ： to get a better adhesion effect, the application process is 2% of the amount, pH values greater than 12.2, borax amount controlled in the range of 2% -3% of the konjak gum amount; the meat scraps reintegrated into the original remains of the meat products processing traits, so that meat debris can have highly efficient use.