重复卤制对卤汁品质的影响

Effect of Repeated Marinating on the Quality of Marinade

以重复卤制1~7次的卤汁为研究对象,通过感官评价探讨香辛料的最佳补料量和新老卤的比例,并分析了重复卤制过程中卤汁的理化指标和安全指标的变化。结论:香辛料的最佳补料量为40%,新卤添加比例为20%;随着卤制次数的增加,卤汁中蛋白质、脂肪含量不断上升,水分、灰分和氯化钠含量则不断下降;重复利用1~6次时,卤汁的3个安全指标亚硝酸盐、硫化巴比妥酸(TBA)、过氧化值(POV)含量最大值分别为0.23 mg/kg、0.30 meq/kg、0.33 mg/kg,都远低于国家食品卫生标准中规定的相应最低含量,安全性高。

Taking the marinade repeatedly marinated for 1~7 times as the research object,the best filling amount of spices and the proportion of new marinade and old marinade are discussed through sensory evaluation,and the changes of physicochemical indexes and safety indexes of marinade during the process of repeated marinating are analyzed.Conclusions:the best filling amount of spices is 40%,and the proportion of new marinade is 20%;with the increase of marinating times,the content of protein and fat in the marinate is increased,while the content of moisture,ash and sodium chloride is decreased.The maximum value of nitrite,TBA and POV of the marinate is 0.23 mg/kg,0.30 meq/kg and 0.33 mg/kg respectively when the marinate is reused for 1~6 times,which is far lower than the corresponding minimum content stipulated in the national food hygiene standard,indicating high security.