摘要
探讨肉制品加工过程中在亚硝酸盐添加量0.05‰的条件下,通过原料肉变化、改变亚硝酸钠投料方式及蒸煮温度、时间对产品中亚硝酸钠残留量的影响,以便更好地指导生产实践,保证肉制品加工过程的安全性、适宜性。
Effects of the raw meat and the way of sodium nitrite feeding change,and cooking temperature,time on the sodium nitrite residue in product were discussed during the meat products processing,when the addition amount of nitrite was 0.05‰.It could guide production practices better and ensure the safety and suitability in meat product processing.
出处
《肉类工业》
2013年第8期5-6,共2页
Meat Industry
关键词
亚硝酸钠
残留量
控制
sodium nitrite
residue
control
