超声波对原料肉腌制速度的影响研究

Study on the Effect of Ultrasonic Wave on the Pickling Speed of Raw Meat

将超声波用于原料猪肉辅助腌制,通过单因素试验及正交试验,得到原料猪肉的最佳超声波辅助湿法腌制工艺为:超声功率400 W,超声液料比值20 mL/g,超声腌制液中食盐浓度5%,超声时间150 min。超声波用于原料肉辅助腌制可以提高食盐渗透速度。不同种类及部位原料肉超声辅助腌制氯化钠渗透速度有所不同,其由高到低顺序依次为鱼片肉>鸡大胸肉>猪臀腿瘦肉>羊臀腿肉>牛臀腿肉>猪脊膘>猪脊皮。

It was used in the auxifiary pickling of raw pork of ultrasonic wave, and the best ultrasonic assisted wet pickling process was obtained by single factor test and orthogonal test. The ultrasonic assisted wet pickling process was as follows： ultrasonic power 400 W, ultrasonic liquid material ratio 20 mL/g, salt concentration 5%, ultrasonic time 150 min. Ultrasonic wave used in the auxiliary curing of row material could improve the penetration rate of salt. It was different of sodium chloride penetration rate of ultrasound assisted pickling by different species and parts of row meat, the order fi＇om high to low followed by fillets〉chicken breast〉pig hip and leg lean〉sheep hip leg〉bovine leg hip〉pig ridge fat〉pig ridge skin.