烹饪方式对香肠、腊肉品质的影响

Effects of Cooking Methods on the Qualities of Sausage and Cured Meat

文章研究了蒸、煮2种烹饪方式对香肠和腊肉酸价、过氧化值、亚硝酸盐含量的影响,为科学烹饪香肠、腊肉等腌腊肉制品提出建议。研究表明:蒸、煮2种方式对香肠和腊肉酸价影响较小,香肠蒸、煮熟透为12min,酸价分别为2.12mg/kg和2.53mg/kg;腊肉蒸、煮熟透时间为30min,酸价分别为1.44mg/kg和1.48mg/kg;蒸、煮2种方式对香肠过氧化值影响较小,香肠蒸、煮12min时,过氧化值分别为0.014g/100g和0.012g/100g;蒸、煮2种方式对腊肉过氧化值影响较大,腊肉蒸、煮30min时,过氧化值分别为0.013g/100g和0.035g/100g。蒸、煮2种方式对香肠和腊肉亚硝酸盐含量影响较大,香肠蒸、煮12min时,亚硝酸盐含量分别为54mg/kg和13.65mg/kg;腊肉蒸、煮30min时,亚硝酸盐含量分别为19.08mg/kg和21.22mg/kg,但蒸、煮45min时,亚硝酸盐含量分别为45.78mg/kg和13.71mg/kg,长时间蒸制会导致香肠、腊肉亚硝酸盐含量升高。结论:在蒸、煮2种烹饪方法中,煮是烹饪香肠、腊肉的较佳烹饪方法。

This paper studied the effects of different cooking methods(steaming and boiling)on sausage and cured meat in terms of acid value,peroxide value and nitrite content,and put forward suggestions for the scientific cooking of sausage,cured meat and other preserved meat products.The results showed:the effects of steaming and boiling methods on the acid value of sausage and cured meat were not significant.After cooked for 12min,the acid value of steamed and boiled sausage was 2.12mg/kg and 2.53mg/kg.After cooked for 30min,the acid value of steamed and boiled cured meat was 1.44mg/kg and 1.48mg/kg.The effect of steaming and boiling methods on the peroxide value of sausage was not significant.After cooked for 12min,the peroxide value of steamed and boiled sausage was 0.014g/100g and 0.012g/100g.The effect of steaming and boiling methods on the peroxide value of cured meat was significant.After cooked for 30min,the peroxide value of steamed and boiled cured meat was 0.013g/100g and 0.035g/100g respectively.The effect of steaming and boiling methods on the nitrite content of sausage and cured meat was significant.After cooked for 12min,the nitrite content of steamed and boiled sausage was 54mg/kg and 13.65mg/kg.After cooked for 30min,the nitrite content of steamed and boiled cured meat was 19.08 mg/kg and 21.22mg/kg,but for 45min,the nitrite content was 45.78 mg/kg and 13.71mg/kg.The nitrite content of sausage and cured meat will be increased if they are long steamed.Therefore,it can be concluded that of the two methods discussed above,boiling is the better way to cook sausage and cured meat.