狗肉软包装制品加工技术研究

Studies on Processing Technique of Retort Pouch Dog Meat

主要研究了改善狗肉软包装制品的风味、色泽及提高出品率的工艺条件 ,同时对其杀菌方法进行了初步探讨。结果表明 :于狗肉中加入食盐 2 %、白糖 1 %、亚硝酸钠 70 μg/g、抗坏血酸钠 50 0 μg/g、维生素 pp和维生素 C混合粉 3 0 0μg/g、复合磷酸盐 0 .3 %,在 4℃条件下腌制 3 0 h,搅拌 5min,采用 1 2 1℃、2 5min杀菌 。

The technology of improving the flavor, colour and yield of retort pouch dog meat and its sterilizing method have been explored. The result shows that high quality product can been.obtained by adding 2%NaCl、1%Sugar、70μg/g NaNO 2 300μg/g mixture of Vpp and Vc,0.3% Compound Phosphate in product, with pickling for 30 hours at 4℃,churning up for 5 minutes and sterilizing for 25 minutes at 121℃。