摘要
对牛肉盐水火腿加工工艺进行了研究,对影响产品质量的因素:食盐、复合磷酸盐、水、白砂糖、腌制时间、煮制时间、煮制温度等进行了分析。通过正交试验得到最佳配方为:食盐7%、复合磷酸盐0.6%、水25%、白砂糖7%、腌制时间3h、煮制时间5h、煮制温度75℃。
The processing technique of salted beef ham was studied in this article. The effects of compound phosphate, salt, water, sugar, curing time, boiling time, boiling temperatures on quality of the product were studied. The optimum formula was defined by orthogonal experiment. The results showed that 7% salt, 0.6% compound phosphate, 25% water, 7% sugar, cured for 3h, boiled for 5h at 75℃.
出处
《肉类工业》
2013年第6期8-12,共5页
Meat Industry
