摘要
在传统腊肉加工的基础上,采用新型的腊肉加工工艺,筛选含盐量低、产品风味和口感较好的川味腊肉。产品选取优质五花肉为主要原料,添加各种香辛料而制成。结果表明:通过正交优化配方试验分析,确定添加2.5%食盐、1.0%花椒和1.5%辣椒,产品具有较好的川式腊肉的风味和口感。水分含量均控制在25%上下。食盐添加量为2.5%时,腊肉产品的氯化物含量(以干基计)为5.13%,有效降低腊肉氯化物含量,亚硝酸钠的残留量在20mg/kg以下,在我国国家准标范围之内。
In this study, a new type of low salt Sichuan style bacon with good flavor and taste was developed using streaky pork as main raw material with the addition of various spices. The optimal levels of salt, Sichuan pepper powder and chili pepper power, as determined using an orthogonal array design, were 2.5%, 1.0% and 1.5%, respectively. The water content was controlled at approximately 25%. The chloride content of the bacon was 5.13% （calculated on a dry matter basis） and the sodium nitrite residue was below 20 mg/kg, which was within the national standard.
出处
《肉类研究》
2012年第2期17-22,共6页
Meat Research
基金
云南省科技厅重点新产品开发计划项目(2008LA012)
关键词
低盐
川味腊肉
氯化物
风味口感
low salt
Sichuan style bacon
chloride
flavor and taste
