啤酒猪肉松工艺的研究

Study on the technology of meat floss with beer

为了丰富肉松制品的种类,本研究以猪瘦肉为原料,配以适当的辅料,在加工中添加一定的啤酒进行煮制,经过制松、搓松、烘烤等工艺制作成的干肉制品。通过试验改善了肉松的风味,增加其营养成分,扩大消费市场和消费空间。结果表明:肉与啤酒的比例1∶3、盐的添加量6%、煮制时间110min为啤酒肉松的最优工艺。

In order to enrich the types of meat floss products,pig lean meat was taken as raw material,and appropriate auxiliary materials were supplemented,and a certain amount of beer was added for cooking during processing,and pine making,rubbing,baking and other technology were conducted to prepare dried meat products.Through the experiment,the flavor of meat floss was improved,and nutritional components were increased,and the consumption market and consumption space were expanded.The results showed that the optimumtechnology of meat floss with beerwas as follow:the ratio of meat to beer was 1∶3,and the addition amount of salt was 6%,and the cooking time was 110 min.