摘要
主要研究了改善酱卤狗肉软罐头制品的风味、色泽及提高出品率的工艺条件 ,同时对其杀菌方法进行了初步探讨 .结果表明 :于狗肉中加入食盐 2 %、白糖 1 %、亚硝酸钠 70mg/kg、抗坏血酸钠 50 0mg/kg、维生素pp和维生素C混合粉 30 0mg/kg、复合磷酸盐 0 3%,在 4℃条件下腌制 30h ,搅拌 5min ,采用 1 2 1℃、2 5min杀菌 。
The technology of improving the flavor,color,and yield of pouch dog meat and its sterilizing method have been explored.The result showed that high quality product can be obtained by adding 2% NaCl,1% sugar, 70 mg/kg NaNO 2 500 mg/kg sodium ascorbic acid,300 mg/kg miture of Vpp and Vc,and 0.3% compound phophate in product,with picking for 30 hours at 4℃,churning up for 5 minutes and sterilizing for 25 minutes at 121℃.
