陕西特色食品“臊子肉”的加工工艺优化

Optimization of Processing Technology for Diced Meat of Shaanxi Characteristic Food

为探讨陕西特色食品“臊子肉”的加工工艺和技术条件,进行影响臊子肉感官品质因素的研究,初步得出影响产品感官品质的各因素(食盐添加量、香辛料添加量、酱油添加量)的最佳取值范围。结果表明,食盐添加量5%,香辛料添加量2%,酱油添加量5%为最佳配方。

This paper introduced the technological process and operating conditions for preparing diced meat,a characteristic food from Shaanxi.The study explored the effects of key factors such as salt addition,special mixed spices,and soy sauce addition on the sensory quality,and identifies the preliminary optimum conditions.The results indicated that the optimal conditions included 5%salt addition,2%special mixed spices,and 5%soy sauce addition.