摘要
研究几种不同处理动物肠衣的方法对脆皮肠肠衣脆性的影响。经质构分析及感官评价得出适合工业化生产且经济高效的提高动物肠衣脆性的方法为:脆皮肠经65℃干燥40min;70℃烟熏25min;78℃蒸煮40min;100℃干燥10min,具有理想的口感及脆度。
This study was carried out to investigate the effects of cooking, secondary sterilization, and phosphate/protease treatment involved in the production of crisp casings of animal origin on the crispness of casing products. Based on a comprehensive consideration of texture analysis and sensory evaluation, the optimal cooking process for economical, efficient industrial production of highly crisp casings of animal origin were identified to sequentially consist of 40 min drying at 65℃, 25 min smoking at 70℃, 40 min cooking at 78 ℃, and 10 min redrying at 100 ℃.
出处
《肉类研究》
2011年第12期19-21,共3页
Meat Research
关键词
脆皮肠
动物肠衣
脆性
crisp sausage
natural casings
crispness
