【摘要】 针对传统工艺生产的肉干存在质地坚硬、咀嚼困难和干燥时间过长等问题,在借鉴西式肉制品加工理论和工艺的基础上,提出了“先成型后切块”的肉干加工新工艺及其质量控制方法,研究了“肉干坯微波成型”和“肉干分段—平衡脱水”等新技术,系统探讨了影响新型肉干品质的关键因素。研究表明:①在温度4℃下对原料肉腌制18h,并在转速25r/min下滚揉120min,可以显著改善肉干的成型性和质地;②采用2450MHz微波在800W功率下,对原料处理2～4min,肉干坯定型和熟化效果较好;③与传统脱水工艺相比较,采用90℃→70℃→55℃分段—平衡脱水干燥工艺,不仅使肉干的干燥脱水时间缩短了18%,且其产品质地均匀;④先成型后切块工艺加工的肉干易于咀嚼。新工艺加工的肉干,更能适应现代市场对于肉干制品质地、口感和营养等方面的需求。更多还原

【Abstract】 To overcome the weakness of traditional dried meat dice such as firm texture,difficulty mastication etc.new processing techniques and quality control system of dried meat dice"Slice a piece after modeling"was put forward.The research applied microwave heats technique and the dehydration technique of subsection-balance.And the key factor affecting the new techniques dried meat dice were studied at same time.The Research results showed by the experiments:①It could be prominence improve the forming characteristics and quality of dried meat dice in the environments of 4℃ pickles the meat 18 hrs and crumple 120min in the speed of 25r/min.②It’s best for the meat to molde and cook in 2 450MHz microwave oven to handle 2～4min under 800W power.③The dehydration technique of subsection-balance that 90℃(15min)→70℃(30min)→55℃(115min)and"Slice a piece after modeling"not only shorten the dehydration time of dried meat dice,and it improved the quality of dried meat dice,which is more suitable for modern market request.更多还原