休闲盐焗鸽胗制品的研制及质量控制

Development and Quality Control of Leisure Baked Pigeon Gizzard in Salt

以乳鸽胗为原料,通过盐焗、烘干、灭菌等工艺制作即食休闲盐焗鸽胗制品,并探讨腌制、盐焗、烘干、灭菌等工艺条件对盐焗鸽胗品质的影响。结果表明,乳鸽胗以3%盐、5%盐焗粉、1%酱油腌制过夜,然后漂洗净、焯水、烘干,用盐焗砂纸包裹,埋置于粗盐中,放入上下火均为170℃已预热的烤箱内焗制40min,再放入55℃的烘干机内烘干40min,将烘干后的乳鸽胗冷却后再进行真空包装,以110℃,15min的条件杀菌,所得产品口感软硬适中,风味独特,是一种优质的休闲肉制品。

Take young pigeon gizzard as the raw material,the ready-to-eat leisure baked pigeon gizzard in salt is prepared by baking in salt,drying,sterilization and other processes,and the effects of salting,baking in salt,drying,sterilization and other process conditions on the quality of baked pigeon gizzard in salt are discussed.The results show that young pigeon gizzard is marinated overnight with 3%salt,5%salt baking powder and 1%soy sauce,and then rinsed,blanched,dried,and wrapped in salt baking sandpaper and buried in coarse salt,put into a preheated oven at 170℃for 40 min and then dried for 40 min in a 55℃dryer,after drying,the young gizzard is cooled before vacuum packaging,it is sterilized at 110℃for 15 min,and the product has moderate soft and hard taste and unique flavor,it is a high-quality leisure meat product.