摘要
采用传统粉蒸肉加工方法,结合现代食品加工新技术,探讨方便粉蒸鸭肉最佳生产工艺。结果表明:采用真空包装形式,在米粉细度30目、用量28%,加水量6%,蒸制温度121℃,蒸制时间40m in时粉蒸鸭肉感观风味最佳;此工艺生产的粉蒸鸭肉蛋白质含量16.8%,脂肪含量4.2%,水分含量63.5%;成品经保温检验,其菌落总数为2.35104 cfu/g,大肠杆菌及致病菌未检出,达到商业无菌要求。
By adopting the traditional processing method of steamed meat combined with the modern food processing technology, the optimum producing technology of convenient steamed duck was studied and determined as follows： the vacuum packaging, 30 mesh rice milling 28% , water contend 6% , steam 40 minutes at 121℃, under this condition, the protein, fat and moisture content of steamed duck were 16.8% , 4.2% and 63.5% respectively. The finished product was tested by insulation, the total number of colonies was 2. 35104cfu/g, E. coli and pathogenic bacteria were not detected, meeting the commercial sterility requirements.
出处
《肉类工业》
2011年第7期15-18,共4页
Meat Industry
关键词
方便粉蒸肉鸭
真空包装
商业无菌
convenient steamed duck
vacuum packaging
commercial sterility
