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时间:2020-06-21
《栅栏技术在传统清蒸羊羔肉低温制品加工中的应用.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、伎丢,业钟技三艺}蔓求ScienceandTechnolog~ofFoodIndustry口栅栏技术在传统清蒸羊羔肉低温制日n加工中的应用张伟威,罗瑞明,胡聪(宁夏大学农学院,宁夏银川750021)摘要:采用栅栏技术,对清蒸羊羔肉低温制品的生产工艺进行研究。首先根据前期研究确定了4个关键控制点:原料验收、熟化杀菌、二次灭菌及成品贮藏。在此基础上确定原料肉减菌、熟化杀菌工艺、二次灭菌方式以及成品贮藏方式为保证产品质量的栅栏因子。然后分别采用正交实验对各栅栏因子进行优化,得出最优栅栏组合为:无菌室紫外灯照射45min;采用2mL/100g的
2、酒精喷洒以及紫外线照射20rain进行减菌;最优熟化杀菌工艺:盐、糖的添加量,腌制、蒸煮时间分别为:2%、1%、15min和50min;最优二次杀菌方式:80~85℃、30min,杀茵次数为2次,并在4℃下贮藏。在该组合下,产品在保证感官品质、质构特性和营养的前提下,达到至少6个月的货架期。关键词:清蒸羊羔肉,低温肉制品,HACCP,栅栏技术,货架期ApplicationoftheHurdletechnologyintheprocessoflowtemperaturemeatsoftraditionalsteamedlambZHANGW
3、ei—wei,LUORui-ming,HUCong(SchoolofAgricultureNingxiaUniversity,Yinchuan750021,China)Abstract:TheproductionprocessoflowtemperaturemeatsoftraditionajsteamedlambwasstudiedbytheapplicationofHurdletechnology.Firstly,accordingtothepreviousstudiestherawmaterialacceptance,steril
4、ization,thesecondarysterilizationandtheproductstoragemethod,wereconfirmedtobethekeycontrolpoints.Secondly,theHurdletechnologywasapplied,anditwasdeterminedthatthepreservationhurdlefactorswere:thebacteriaofrowmeatreducing,sterilizationprocess,thesecondarysterilizationmetho
5、dandthewayofproductsstorage.Andthenorthogonalexperimentsweredesignedrespectivelytooptimizethesehurdlefactors.TheresultsshowedthatthesterileroomshouldbeexposedundertheUVfor45min.thebacteriaofrowmeatwasreducedbyspraying2mLalcoholper100gandexposedundertheUVfor20min:theoptim
6、alsterilizationprocess:thelambwaspickled15minandsteamed50minwith2%saltand1%sugarwasadded:theoptimaImethodofsecondarysterilization:aftersecondarysterilization30minutesunder80~85oC.theproductwasstoredunder4℃.Underthecombination,theshelflifeofproductcouldachieveatleast6mont
7、hsonthepremiseofguaranteeingthequality,texturepropertiesandnutrition.Keywords:steamedlamb;lowtemperaturemeatproduct;HACCP;Hurdletechnology;shelflife中图分类号:TS251文献标识码:B文章编号:1002—0306(2014)19—0220~05doi:10.13386/j.issnl002—0306.2014.19.038清蒸羊羔肉是最具宁夏传统的特色小吃之一,广阔的市场,如何实现传统肉制品
8、标准化、规模化产品风味诱人、营养丰富,是医食兼优的时令佳品。生产,是中国传统肉类食品产业所面临的一项重要然而,传统的清蒸羊羔肉仍处于落后的作坊式生课题。产,采用现做现卖的销售方式,销售量小,无法满足低温肉制
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