盐水注射法在猪肉松工艺中的应用研究

Study on the New Processing Technology of Red Beef Dried Meat Floss

以猪肉为原料,采用盐水注射后蒸制工艺代替传统煮制工艺,烘烤工艺代替炒松工艺,通过单因素试验及正交试验,探讨腌制时间、蒸制时间、烘烤时间和烘烤温度对猪肉松感官品质的影响。旨在最大程度上保留肉松营养价值,缩短肉松制作时间并改进猪肉松加工工艺。结果表明,当腌制时间20min,蒸制时间2.5h,烘烤时间6min,烘烤温度80℃时,加工总时间缩短了4~5h,猪肉松的感官品质最好,香味浓郁、色泽棕黄、外形蓬松。

In this experiment,pork was used as raw material,and the steaming process after injection of saline was used in place of the traditional cooking process,and frying process was replaced by baking. Through single-factor tests and orthogonal experiments,the effects of salting time,steaming time,baking time,and baking temperature on the sensory quality of pork were explored. In order to maintain the nutritive value,improve the processing technology,and shorten the production time of dried meat floss. The results showed that when the salting time was 20 min,the steaming time was 2.5 h,the baking time was 6 min,and the baking temperature was 80 ℃,the whole time shorted for 4~5 h,the dried meat floss showed best sensory quality with rich aroma,pale brown and loose texture.