【摘要】 利用均匀试验设计,以超声波处理的方式、超声波处理的时间和功率为因素,通过腌制期间肉中食盐的渗透速度、感官评定等指标对以上三个因素进行优化,并对腌制温度进行了选择。结果表明:在28kHz、表观功率0～93W范围内,超声波处理低盐咸肉的优化工艺为:鲜肉在腌制前进行超声波处理,处理条件为93W,3h,腌制温度为8℃。超声波处理各组外观、质地上几乎与对照组无区别,只是成品中弹性略高于对照。更多还原

【Abstract】 By uniform design, wiht ultrasonic time and ultrasonic power on the processing as factors, and the rate of salt osmosis and sensory evaluation as indexes, the ultrasonic processing conditions were decided. Then the curing temperature was chosen in succession. The best technology for ultrasonic processing low salt bacon was as follows:fresh meat treated with ultrasonic before curing, ultrasonic power 93 W, time 3 h and curing temperature 8 ℃ on conditions of frequency 28 kHz and appearance power 0～93 W. There were almost no differences between the ultrasonic groups and the control in appearance and texture, but the tenderness was slightly higher than the control.更多还原