【摘要】 <正> 盐水火腿、黑椒牛肉和去骨培根等西式瘦肉制品,由于肌肉纤维离解不佳,因而造成熟肉制品失水严重、纤维分明、口感干硬等质量问题,这类产品亦因脂肪含量过低,风味较差。传统的做法是往肌肉中注射大量盐水,这对改良产品的质量起到一些作用,但却更多还原

【Abstract】 Western-style lean meat products such as deboned bacon and pastrami are characterized by severe water loss, notable fiber isolation and hard mouthfeel. With the injection of fat powder, quality improvement in flavor, mouthfeel and juiciness, reduction in cooking and baking losses, and theoretical shelf life extension can be worked out in these products.更多还原