白切猪手低温卤制工艺研究

Study on low temperature bittern technology of white-cut pork feet

以猪手为主要原料,通过单因素和正交试验研究滚揉时间、卤制时间、卤制温度对低温卤制白切猪手品质的影响。以感官评定为目标值,结合出品率、水分含量、产品皮(肉)剪切力、产品皮色差等结果,得到低温卤制白切猪手加工的最佳工艺。结果表明,滚揉时间30min,卤制时间30min,卤制温度90℃,卤制结束后在4℃温度条件下快速冷却,在此条件下生产的产品,综合品质最佳。

Pork feet was taken as the main raw material,through single factor and orthogonal experiments,the effects of rolling and rubbing time,bittern time and bittern temperature on the quality of white-cut pork feet with low temperature bittern were studied.Sensory evaluation was taken as the target value,and yield,moisture content,shearing force of skin(meat)and color difference of skin were combined,and the optimum technology of white-cut pork feet with low temperature bittern was obtained.The results showed that rolling and rubbing time was 30 min,and the bittern time was 30 min,and the bittern temperature was 90℃,and the product was cooled rapidly at 4℃after bittern.Under this condition,the comprehensive quality of product was the best.