利用注射腌制改进几种传统肉制品的加工工艺

【作者】 孟祥晨； 孔保华；

【机构】 东北农业大学食品学院；

【摘要】 本研究采用注射腌制方法改进传统肉制品(熏鸡、酱牛肉)的加工工艺,使得最终产品咸淡适中,盐的浓度均一,并且提高了出品率。实验表明:传统肉制品经现代加工工艺改进,使得产品的质量更加均一,改善了原加工工艺的不足。更多还原

【Abstract】 Improvement of the processing proadare of Chinese traditional meat prodacts (sach as smoked Chieken and spoced keep) was atlained by using injecting curing method.The final produets in the new processing procedure was temperate in the taste, very harmi-nous of the salt centiation, and the product yield was enhanced at the same time.The results showed: as a result of the improuement on the proessing pwtedure, the quality of the traditional meat prodact became much steadier, which compensated the lack of the old proce-dare.更多还原