水晶肉冻加工工艺研究

水晶肉冻加工工艺研究(8700字)
摘  要：本试验研究了腌制液配方、腌制时间、煮制时间和卡拉胶添加量对水晶肉冻品质和风味的影响。结果表明：以检验合格的、新鲜的猪皮和猪肉为原料，先将肉块投入18%的食盐，0.010%的亚硝酸钠，0.25%的焦磷酸钠溶液中，腌制24h，再经煮制30min后，将肉块切片，放入容器中。然后将制备好的猪皮胶和1.5%的卡拉胶溶液投入容器中，混合均匀，冷却，其产品品质、风味最佳。
关键词：水晶肉冻；失水率；凝胶强度

Research on Technology of The Crystal Jellied Meat
Abstract： In this paper, the effects of the compounding instruction of pickle liquid, the time of pickle, the time of cooking and the different carrageenan proportion on the sensory quality of the crystal jellied meat during processing were studied. The result showed that the fresh pig leather and meat which the examination is qualified as raw material, first put the meat in the liquid of 18%’s salt soak, 0.010%’s sodium nitrite and 0.25%’s pyrophosphoric acid soda, pickle in 24 hours, after as a result of cooking 30 min, cut the meat, and put them in the container. Then put the colloid which is made by pig leather and 1.5%’s carrageenan in the container, after mixing them averaged, then cooled, we can get the best quality of the products.
Key words：Crystal jellied meat；The rate to which water leaks out；The strength of the gel