羊肉烤制品软罐头的研制

Preparation of soft canned products of roasted mutton

羊肉烤制品的质量受到工艺条件的影响 ,其中腌制、上色、焙烤、杀菌等关键工艺对其影响较大 ,通过大量试验结果表明采用低盐腌制、趁热上色、分段焙烤、,高压杀菌等工艺可以使产品外观金黄油润 ,肉质细嫩而富有弹性 ,咸淡适口 ,味道鲜美 ,风味浓厚。

The quality of roasted mutton product was affected by the processing conditions,especially salting,coloring,roasting and sterilization.After a lot of experiments in laboratory,their results showed that the new process,i.e.,salting in low salty concentration,coloring the mutton while hot,roasting by stage and high-pressure sterilization,would be able to make it moer golden in appearance,more delicate in texture and more delicious in taste.