摘要
提出了一种烤羊肉生产新工艺,分析了该工艺的技术特点、操作要点及参数控制。采用微波光波组合烘烤,苯并芘含量0.5μg/kg,仅为炭烤羊肉串含量的5.1%,解决了传统烤羊肉存在食品安全问题。结合川菜调味技术,改善了目前市面工业产品的风味不足问题。同时研究了热力杀菌强度对产品的影响,分析了产品贮藏过程中相关质量指标变化规律。结果表明,随着热力杀菌时间的增加,产品的保藏期逐渐延长,但感官质量逐渐降低,高压热力杀菌时间为15~30min时,保藏期可以达到6~12个月。
A new technology of roast mutton was presented, which technical features, key operation and parameter control were analyzed. The food safety problem in traditional roast mutton was solved by baking with microwave combining light wave, its benzopyrene content （0.5 μg/kg） was only for the 5.1% in grilled lamb kebabs. Flavor of industrial product was improved by combination of Sichuan seasoning technology. The effects of thermal sterilization was studied, law of quality indicators related was analyzed during storage process, the result showed that the storage life of product increased gradually while the organoleptic quality gradually reduced as the thermal sterilization time increased, when high pressure heat sterilization time was 15～30 min, preservation period could be up to 6～12 months.
出处
《食品科技》
CAS
北大核心
2013年第5期145-149,共5页
Food Science and Technology
关键词
羊肉
卤制
微波
烤制
保藏
mutton
marinating
microwave
baking
preservation
