调理猪排制品滚揉腌制工艺的优化

Optimization of tumbling marinade conditions for prepared pork chops

以猪背最长肌为原料,开发一种调理猪排制品,并先后采用单因素和L9(34)正交实验,以出品率和剪切力值为考察指标,对该调理猪排滚揉腌制工艺进行优化。结果表明:调理猪排制品的最佳滚揉腌制工艺条件为滚揉时间8h、滚揉机转速11r/min和腌制液添加量35%,采用该最佳滚揉腌制工艺条件生产加工的调理猪排出品率最高(83.57%),剪切力值最低(12.46N)。

Pork Ioins（Longissimus dorsi） were used as materials to develop a kind of prepared pork chops. Single factor experiment and a three-level orthogonal array design were applied to optimize three vacuum tumbling marinade conditions including tumbling time,tumbling speed and marinade/meat ratio on the final product yield and shear force value for the development of a new style of prepared pork chops. The most optimal processing conditions for tumbling time,tumbling speed and marinade/meat ratio were 8h, 11r/min and 35% ,respectively. Under these conditions ,the prepared pork chops exhibited the highest final product yield （83.57%） and the lowest shear force value（12.46N）.