摘要
本研究在传统酱制猪肘工艺的基础上,探究预煮时间、酱制时间以及杀菌时间对酱香猪肘感官品质的影响。通过单因素实验和正交实验得到生产酱香猪肘的较优生产工艺条件:预煮时间25min,酱制时间80min,杀菌时间25min。
The effects of blanching time,sauced time and sterilization time on aesthetic quality of sauce pig elbow were studied in this paper,on the basis of traditional technique of sauced pig elbow.By single-factor and orthogonal experiments,the optimal parameters for best production process were as following： blanching for 25 minutes,sauced for 80 minutes and sterilized for 25 minutes.
出处
《肉类工业》
2012年第1期15-17,共3页
Meat Industry
关键词
酱香猪肘
生产工艺
优化
sauce pig elbow
processing technique
optimization
