蜜汁猪肉卷的研制

Development of honey pork roll

以猪五花肉为主要原料,采用腌制及高温煮制的加工方法,对蜜汁猪肉卷的配方和加工工艺进行研究。通过预试验,确定了主要影响因素为白砂糖添加量、食盐添加量、酱油添加量、黄酒添加量。采用正交试验确定了蜜汁猪肉卷的最佳工艺条件,并对各主要因素对产品感官质量影响进行讨论。试验结果表明,原辅料添加量的最佳配比为:五花肉100g,白砂糖12g,食盐1.5g,酱油5g,黄酒4g。

Pig pork was taken as main raw material. Processing method of salted and high temperature cooked were used,the formula and processing technology of honey pork roll were studied. Through preliminary experiment,the main effect factors were addition of sugar,salt,soy sauce and butter.Through orthogonal experiment,the optimum technology conditions of it were obtained. The effects of main factors on sensory product quality were discussed. The result showed that the optimum ratios of raw and supplemental materials were pig pork 100 g,sugar 12g,salt 1. 5 g,soy sauce 5 g and butter 4 g.