摘要
以猪脊背肉为原料,研究了真空腌制工艺中真空压力、腌制液浓度、原料质量和真空腌制时间4个因素对其真空腌制速率的影响。单因素实验及正交实验结果表明,腊肉真空腌制的最佳条件为:真空压力86kPa、腌制液浓度25%、原料质量125g、真空腌制时间5h,方差分析结果显示该最佳工艺与其他各组工艺存在着极显著差异。
This study focused on the effects of the raw material,the vacuum impregnation,the salting brine concentration,the vacuuming time and initial mass of meat on the salt concentration of cured meat by vacuum impregnation.The optimal conditions of vacuum impregnation of raw materials were as follows：the vacuum pressure 86 kPa,the salting brine concentration 25%,initial mass of raw material 125 g and the vacuuming time 5 h,which has the significant difference with other crafts.
出处
《食品科技》
CAS
北大核心
2011年第7期116-119,共4页
Food Science and Technology
关键词
真空腌制
猪肉
腊肉
vacuum impregnation
pork
cured meat
