猪肝午餐肉火腿制作工艺的研究

Study on the Production Process of Pork Liver Lunch Ham

午餐肉是国内各年龄段人群普遍喜爱的食品,将猪肝做成与午餐肉罐头相似的品种,令产品营养、方便、卫生,并能被广大国内消费者所接受。采用单因素试验和正交试验的方法,对猪肝午餐肉火腿的加工工艺进行了研究。对猪肝与猪肉比例、变性淀粉添加量和水添加量这3个影响猪肝午餐肉火腿品质的主要因素进行研究分析,经过配方筛选,得出猪肝午餐肉火腿最佳配方为猪肉与猪肝配比6∶4,变性淀粉添加量15%,水添加量35%。按上述工艺条件做出的产品组织状态良好,口感风味俱佳。

Luncheon meat is the favorite food of all ages in China. This study attempted to make pig liver into a variety similar to canned luncheon meat. It was nutritious, convenient and hygienic, and can be accepted by domestic consumers. In this paper,the processing technology of pig liver lunch ham was studied by single factor and orthogonal test. The main factors affecting the quality of pork liver lunch ham were studied and analyzed from the ratio of pig liver to pork,starch addition and water addition. After formula screening,the best formula of pork liver lunch ham was made into pork. The ratio of pork to pig liver 6∶4,the amount of starch added 15%,and the amount of water added 35%. According to the above process conditions,the product was in a good state of organization,and the taste and flavor are excellent.