酱卤猪头肉加工工艺优化研究

Optimization of Process of Marinated Hog Face Meat

以新鲜猪头肉为主要原料,以食盐、香辛料等为辅料,以感官评价为标准,通过单因素试验和Box-Behnken响应面设计实验,优化得到酱卤猪头肉最优加工工艺:腌制肉液比为1∶2.3,腌制时间为138 h,卤制时间为14.0 min,卤制液使用次数为4,在此条件下进行酱卤猪头肉的加工验证试验,实际感官评分为96.3.制备的酱卤猪头肉感官品质较好,酱卤猪头肉质构特性良好,且符合产品卫生质量标准.

The fresh hog face meat were used as principal raw material,salt and fragrant were used as auxiliary materials to prepare marinated hog face meat.Sensory evaluation was used as the standard,the single factor test and Box Behnken response surface design methods were used to optimize marinated hog face meat production process.The results showed that the ratio of fresh hog face meat and marinade was 1∶2.3,the marinated time was 138 h,the pot-stewed time was 14.0 min,and the using times of halogen juice was 4,respectively.With this formula,the sensory evaluation score of the marinated hog face meat was 96.3.The marinated hog face meat sensory was good,and and the texture characteristics was good too,and it was in line with the product hygiene quality standards.