速冻调理草莓猪肉脯的加工工艺研究

Study on processing technology of quick-frozen conditioning strawberry pork jerky

以猪肉为原料,研究速冻调理草莓猪肉脯的加工工艺。通过设计五种不同的肥瘦比(全瘦,1∶9,2∶8,3∶7,全肥),分别研究每种肥瘦比不同速冻阶段微生物含量、出品率的的变化,以及草莓猪肉脯的感官评定。结果表明:速冻调理草莓猪肉脯的最佳食用比例为1∶9。该研究为新型猪肉脯的开发以及速冻调理肉制品的研究提供了理论依据,具有较大的消费者群体潜力和广阔的市场发展前景。

Pork was used as raw material, and the processing technology of quick-frozen conditioning strawberry pork jerky was studied. Five kinds of different ratio of fat and lean(full lean, 1∶9,2∶8,3∶7, full fat) were designed, when every kinds of ratio of fat and lean was in different quick-frozen phase, and changes of microbial contents, yield rate, and sensory evaluation of strawberry pork jerky were studied respectively. The results showed that the optimum edible ratio of quick-frozen conditioning strawberry pork jerky was 1∶9. This study provided a theoretical basis for the development of new pork jerky and the research of quick-frozen conditioning meat products. It had a large potentiality of consumer group and broad market development prospects.