低温肉制品烟熏方案筛选与构建

Screening and construction of smoking scheme about low temperature meat product

研究了烟熏方式,木粒种类以及白糖对产品烟熏效果影响,并测定了其对产品褪色效果的影响,通过正交试验,得出了最佳烟熏方案。烟熏方式为:先干燥,再烟熏,再干燥;木粒种类为梨木;添加白糖。

The effects of smoking mode, wood grain species and sugar on product smoking effect were studied. Effect on smoking color fading was determined. Through orthogonal experiment, the optimum smoking scheme was obtained. The smoking mode was that drying first, then smoking, and drying again. Pear wood was taken as wood grain species; adding sugar.