南阳黑猪肉脯的制作工艺优化

Optimization on fabrication process of dried pork slice of Nanyang black pig

以南阳黑猪肉为主材料,采用正交设计及感官评价确定南阳黑猪肉脯制作工艺和配方。通过产品风味感官评价确定工艺流程、产品配方和最佳工艺参数。结果表明：在黑猪肉脯中加入3.0%食盐,4.0%白糖,100mg/kg硝酸盐和350mg/kg亚硝酸盐,450mg/kg异抗坏血酸钠,0.35%焦磷酸钠,6~8℃腌制60h,60℃下烘4h,220℃下烤制4min。

Nanyang black pork was taken as the main material,and the fabrication process and formula were determined by using orthogonal design and sensory evaluation. The technological process,product formula and the optimum technology parameters were determined by sensory evaluation of products＇ flavor. The results showed： 3. 0% salt,4. 0% white sugar,100 mg/kg nitrate,350 mg/kg nitrite,450 mg/kg sodium erythorbate and 0. 35% sodium pyrophosphate were added into the black pork,then cured at 6 ~ 8℃ for 60 h,dried at 60℃ for 4h and baked at 220℃ for 4 min.