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| 新型肉干加工工艺及质量控制方法研究 | |
| 引用本文： | 曾庆培,王志江,蒋爱民,陈楚锐,白福玉,刘青华,庄沛锐.新型肉干加工工艺及质量控制方法研究[J].农产品加工．学刊,2007(3):55-57,60. |
| 作者姓名： | 曾庆培 王志江 蒋爱民 陈楚锐 白福玉 刘青华 庄沛锐 |
| 作者单位： | 1. 华南农业大学,食品学院,广东,广州,510642 2. 广东真美食品集团有限公司,广东,潮州,515637 3. 广东省农业机械研究所,广东,广州,510641 |
| 基金项目： | 广东省粤港关键领域重点突破招标项目 |
| 摘 要： | 针对传统工艺生产的肉干存在质地坚硬、咀嚼困难和干燥时间过长等问题,在借鉴西式肉制品加工理论和工艺的基础上,提出了“先成型后切块”的肉干加工新工艺及其质量控制方法,研究了“肉干坯微波成型”和“肉干分段—平衡脱水”等新技术,系统探讨了影响新型肉干品质的关键因素。研究表明:①在温度4℃下对原料肉腌制18h,并在转速25r/min下滚揉120min,可以显著改善肉干的成型性和质地;②采用2450MHz微波在800W功率下,对原料处理2～4min,肉干坯定型和熟化效果较好;③与传统脱水工艺相比较,采用90℃→70℃→55℃分段—平衡脱水干燥工艺,不仅使肉干的干燥脱水时间缩短了18%,且其产品质地均匀;④先成型后切块工艺加工的肉干易于咀嚼。新工艺加工的肉干,更能适应现代市场对于肉干制品质地、口感和营养等方面的需求。 |
| 关 键 词： | 肉干 腌制 微波 分段—平衡脱水 |
| 文章编号： | 1671-9646（2007）03-0055-03 |
| 修稿时间： | 2007-01-29 |
Processing New Techniques and Quality Control System of Dried Meat Dice |
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| Zeng Qingpei,Wang Zhijiang,Jiang Aimin,Chen Churui,Bai Fuyu,Liu Qinghua,Zhuang Peirui.Processing New Techniques and Quality Control System of Dried Meat Dice[J].Nongchanpin Jlagong.Xuekan,2007(3):55-57,60. | |
| Authors: | Zeng Qingpei Wang Zhijiang Jiang Aimin Chen Churui Bai Fuyu Liu Qinghua Zhuang Peirui |
| Institution: | College of Food Science, South China Agriculture University, Guangzhou, Guangdong 510642, China; Guangdong Zhenmei Food Co. Ltd, Chaozhou, Guangdong 515637, China; Guangdong Agriculture Machinery Institute, Guangzhou, Guangdong 510641, China |
| Abstract: | To overcome the weakness of traditional dried meat dice such as firm texture,difficulty mastication etc.new processing techniques and quality control system of dried meat dice"Slice a piece after modeling"was put forward.The research applied microwave heats technique and the dehydration technique of subsection-balance.And the key factor affecting the new techniques dried meat dice were studied at same time.The Research results showed by the experiments:①It could be prominence improve the forming characteristics and quality of dried meat dice in the environments of 4℃ pickles the meat 18 hrs and crumple 120min in the speed of 25r/min.②It's best for the meat to molde and cook in 2 450MHz microwave oven to handle 2～4min under 800W power.③The dehydration technique of subsection-balance that 90℃(15min)→70℃(30min)→55℃(115min)and"Slice a piece after modeling"not only shorten the dehydration time of dried meat dice,and it improved the quality of dried meat dice,which is more suitable for modern market request. |
| Keywords: | dried meat dice pickles microwave subsection-balance |
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