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稻香肉加工工艺 被引量：3

Study on process of rice flavor bittern pork
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摘要 介绍了稻香肉的加工工艺,重点讨论生产过程中的一些关键参数,以及这些参数对产品质量的影响。 The craft of rice flavor bittern pork was introduced, of which critical parameters and their effects on product quality were discussed
作者 赵永敢 代建华 石晓
机构地区 漯河医学高等专科学校 双汇集团技术中心
出处 《肉类工业》 2010年第2期8-10,共3页 Meat Industry
关键词 稻香 猪肉 加工工艺 rice straw flavors pork technique
分类号 TS251.5 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献1

同被引文献16

  • 1XIONG Y L. Gelation of chicken muscle myofibriUar proteins treated with protease inhibitors and phosphates[J]. Agric Food Chem, 1997(61): 3437-3442.
  • 2黎英.磷酸盐对汀州烧大块出品率的影响[J].西北农林科技大学学报,2011,39(1):194-198.
  • 3BATISTA i, VIDAL I, LOURENCO H, et al. Tenderisation of the dog cockle (Gymo'/s g-ymo-/s) meat by polyphosphates[J]. European Food Research & Technology, 1999, 210 (1): 31- 33.
  • 4XIONG Y L, KUPSKI D R. Time-dependent marinade absorption and retention, cooking yield and palatability of chicken filets marinated in various phosphate solutions[J]. Poultry Science, 1999, 78(7): 1053-1059.
  • 5MOISEEV I V, CORNFORTH D P. Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensorycharacteristics of restructured beef rolls[J]. Meat Science, 1997, 45(1): 53-60.
  • 6ZAWADZKA K, KLOSSOWSKA B. Effect of the addition of phosphate preparations on the binding of model meat product[J]. Zywnosc, 2002, 9(4): 41-51.
  • 7SHULTS G W, RUSSELL D R, WIEP,_BICHI E. Effect of condensed phosphates of pH, swelling and water-holding capacity ofbee[J]. Food Science, 1974(37): 860-864.
  • 8BAUBLITS R. TEffect of enhancement with varyingphosphate types and concentrations at two different pump rates on beef biceps femoris instrumental color characteristics[J]. Meat Science, 2005(71): 264-276.
  • 9POYRAZOGLU O, ERTAS A H. Effect of sodium tripolyphosphate on some physical, chemical and sensorialproperties of hamburgers[J]. Turkish Journal Agriculture Forestry, 1997, 21(3): 289-293.
  • 10YOUNG L L, LYON C E. Effects of rigor state and addition of polyphosphate on the color of cooked turkey meat[J]. Poultry Science, 1994, 73(7): 1149-1152.

引证文献3

二级引证文献14

肉类工业
2010年 第2期

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