【摘要】 本文系统地研究了新型猪肉脯的加工工艺以及提高肉糜肉脯色泽和风味的方法,结果表明:肉糜中添加适量的亚硝酸盐、2%食盐、3%蔗糖、0.02%抗坏血酸、在0～4℃下腌制6h,肉糜肉脯成色效果较好。若同时添加0.5%复合磷酸盐、5%淀粉、肥瘦比定为1/4、在60℃下烘干4h,在120℃下烘5min,即可获得色、香、味俱佳的肉糜肉脯。更多还原

【Abstract】 The processing technology of new minced pork jerky wase studied systematically in this paper. The results showed that the jerky had good color at 0~4℃ for 6 hours by adding suitable Nitrite, 2% NaCl, 3% sucrose, 0.02% Ascorbic acid. Meanwhile, if the ratio of fat to muscle of above-mentioned jerky was 1/4, mixing 0.5% compound Phosphate and 5% Starch to it, the jerry have good color, taste, and flavor under drying at 60℃ for 4 hours and burning at 120℃ 5 min..更多还原