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《食品与药品》1994,(2)
1.肉制品添加料(20元)33.太原香肠配方工艺(5元) 2.肉的腌制(20元)34.精制武汉腊肠配方工艺(lo元) 3.肉的熏制(20元)35.南京香肚配方工艺(8元) 4.肉品的酱制、卤制和烤制(20元)36.天津桃仁香肚配方工艺(8元) 5.咸肉腌制工艺(10元)37.哈尔滨松仁小肚配方工艺(5元) 6.广式腊肉生产工艺(1元)38.哈尔滨水晶肚配方工艺(5元)二一, 7.腊牛羊肉工艺(10元)39.上海鸡肉香肠配方工艺(8元) 8.苏州酱汁肉配方工艺(10元)钧.哈尔滨鸡丝卷配方工艺(8元) ,.北京天福号酱肘子配方工艺(10元)41.哈尔滨大众牌红肠配方工艺(10元) 10.天津酱肉配方工艺(10元)铭.哈… 相似文献
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《食品工业科技》2017,(1)
中式香肠烘烤温度各地都不同,为得到最佳香肠干燥工艺参数,本实验对香肠采用二段式变温烘烤,对变温烘烤的温度和时间进行了筛选,并与52℃传统恒温烘烤的香肠品质进行了比较。结果显示:前期烘烤时间和后期烘烤温度对广式香肠总体接受度存在显著性影响,以总体接受度为预测条件,得出广式香肠最优烘烤方式为65℃烘烤7h后48℃烘烤;与传统组比较发现:变温组香肠L*值、弹性高于传统组(p0.05),a*值、过氧化值和回复性小于传统组(p0.05),变温烘烤所需总时间为13.45 h,比传统烘烤组减少1.58 h。实验结果得出:广式香肠最优变温烘烤工艺为65℃烘烤7h后48℃烘烤。 相似文献
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<正>香肚,原产于江苏南京,故名“南京香肚”,它是南京的名特产品之一.该产品相传已有一百多年的历史.南京香肚的生产,始于清朝同治年间(1862~1875年),到光绪年间享有盛名,曾参加南洋劝业会展出,荣获奖状.抗日战争前,南京已有30余家厂家加工香肚,最高年产量约40万余只.解放后,政府大力扩建厂房和设备,锐意革新工艺,产量和质量均有 相似文献
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《食品工业科技》2016,(19)
利用含有不同浓度的表面活性剂(由大豆油及大豆卵磷脂组成)以及乳酸盐泥对肠衣进行的改性,比较改性肠衣以及空白对照(天然猪肠衣)肠衣灌制西式预煮香肠在29 d、4℃贮藏下其质构(硬度、弹性、内聚性、胶性、咀嚼性、剪切力)、p H和色度的不同。结果表明:经过处理2(大豆磷脂浓度(卵磷脂∶水)1∶27.5,大豆油浓度1.25%,处理时间75 min,乳酸盐泥19.50 m L/kg Na Cl,处理时间为75 min)改性肠衣灌制西式预煮香肠的p H(6.42)显著低于处理3(大豆磷脂浓度(卵磷脂∶水)1∶30,大豆油浓度2.50%,乳酸盐泥21.00 m L/kg Na Cl,处理时间为90 min)(6.57)和空白对照组的西式熏煮香肠(6.67)(p0.05);处理2硬度和咀嚼性显著高于处理3和空白组(p0.05);处理2的色度亮度显著小于处理3和空白对照组(p0.05)。结论:处理2改性肠衣灌制香肠能够在香肠的贮藏期间保证香肠的品质,并可能延长香肠的贮藏期。 相似文献
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发酵牛蒡保健香肠的研制 总被引:1,自引:0,他引:1
将牛蒡制成菜泥添加到肉馅中,以干酪乳杆菌和玫瑰色微球菌为发酵剂生产牛蒡发酵香肠。确定最佳工艺条件为:干酪乳杆菌和玫瑰色微球菌的比例为1:1,接种量107CFU/g,发酵温度为30℃,发酵时间为8~12h,牛蒡添加量为10%。按此工艺生产出的牛蒡发酵香肠的肠衣表面干爽、完整、无斑点,截面颜色鲜艳,切面光润;牛蒡泥分布均匀,结合紧密,无气泡;肉质鲜嫩,产品兼有发酵香肠和牛蒡的特殊味道,无异味;产品的理化和微生物指标均符合国家标准。 相似文献
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传统广式腊肠的改进试验研究 总被引:1,自引:1,他引:1
中国的名优广式腊肠的生产,其原料肉中的精瘦肉,一般必须为4号肉(即后腿肉),而4号肉质高价高,使得生产的广式腊肠的成本也相应增高。为了降低生产成本,我们用一些低价替代品(如五花肉、鸡胸肉、猪心、猪肺及非肉添加物等)替代或部分替代传统生产广式腊肠中的精瘦肉部分。试制出若干个不同原料肉配方的广式腊肠,经测试这些产品的感官指标及理化指标均符合国家卫生部制定的《香肠(腊肠),香肚卫生标准》。并对香肠品质、 相似文献
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功能性大豆浓缩蛋白与大豆分离蛋白在颗粒型灌肠中的应用研究 总被引:1,自引:0,他引:1
主要研究功能性大豆浓缩蛋白与大豆分离蛋白在颗粒型灌肠加工中的应用.通过试验,得出最佳工艺参数.当肉灌肠中瘦肉含量大于等于38%时,使用功能性大豆浓缩蛋白最佳;当肉灌肠中瘦肉含量低于30%时,使用大豆分离蛋白最佳:当肉灌肠中瘦肉含量在30%~38%之间时,使用功能性大豆浓缩蛋白与大豆分离蛋白混合物最佳. 相似文献
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A histological and ultrastructural study was conducted to characterize changes in the muscle fibre structure of three fresh sausage preparations, depending on meat composition, sodium chloride (NaCl) and potassium lactate (K-lactate) contents. After addition of 0.8% and 1.6% NaCl, 65% and 51%, respectively, of the area observed showed well preserved fibres (histological data). The altered regions presented a large disorganization of the myofilaments and a solubilization of the sarcolemma and of the Z lines. K-lactate addition had no marked effects on meat structure. The preparation containing some sheep meat was more sensitive to salt than the others containing only bovine meat. The level of alteration was much lower than those obtained in pork meat in another study. Technological conditions used to modify the internal muscle fibre structure during sausage processing depend on the species used. Therefore, the classification of the sausage preparation to “meat preparation” or “meat product” under the EU regulation (EC) No. 853/2004 (which assign meat preparations to meat if the product has undergone a process insufficient to modify the internal muscle fibre structure of the meat) must be systematically controlled when changing the meat sausage composition. 相似文献
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《Meat science》2009,81(4):1092-1099
A histological and ultrastructural study was conducted to characterize changes in the muscle fibre structure of three fresh sausage preparations, depending on meat composition, sodium chloride (NaCl) and potassium lactate (K-lactate) contents. After addition of 0.8% and 1.6% NaCl, 65% and 51%, respectively, of the area observed showed well preserved fibres (histological data). The altered regions presented a large disorganization of the myofilaments and a solubilization of the sarcolemma and of the Z lines. K-lactate addition had no marked effects on meat structure. The preparation containing some sheep meat was more sensitive to salt than the others containing only bovine meat. The level of alteration was much lower than those obtained in pork meat in another study. Technological conditions used to modify the internal muscle fibre structure during sausage processing depend on the species used. Therefore, the classification of the sausage preparation to “meat preparation” or “meat product” under the EU regulation (EC) No. 853/2004 (which assign meat preparations to meat if the product has undergone a process insufficient to modify the internal muscle fibre structure of the meat) must be systematically controlled when changing the meat sausage composition. 相似文献
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Infectivity of Trichinella nativa in traditional northern (country) foods prepared with meat from experimentally infected seals 总被引:1,自引:0,他引:1
The infectivity of Trichinella nativa larvae in three traditional northern (country) foods was assessed. Foods were prepared with meat from seals experimentally infected with Trichinella nativa and evaluated over a 317-day period during which this food was fed directly to cats while mice were orally inoculated with larvae recovered following the digestion of the food in a solution containing 1% pepsin and 1% HCl at 37 degrees C. Foods examined were igunaq (meat and blubber placed in a seal skin bag and allowed to ferment), nikku (air-dried meat), and sausage (meat, fillers, salt, and spices). Sausage was examined both in a raw state and after partial cooking. Infective T. nativa larvae survived in igunaq, nikku, raw frozen sausage, and poorly cooked sausage for at least 5 months under controlled laboratory conditions. Core temperatures of partially cooked sausage never exceeded 50 degrees C. Caution should be exercised in using these data to establish guidelines for the consumption of raw products, since the survival of infective larvae could be unpredictably extended under field conditions. These data indicate significant food safety risks associated with igunaq, nikku, and sausage prepared with Trichinella-infected meat and provide information for use in risk management and in directing future research. 相似文献
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为生产出凝胶效果更好的盐焗骨泥鸡肉肠,本文应用响应面分析(RSA)法优化盐焗骨泥鸡肉肠的生产配方。选用骨泥干基添加量、猪肉/总肉、变性淀粉/总淀粉三因素,其中骨泥粒度为30-50μm,以鸡肉肠凝胶强度为评价指标,在单因素工艺试验的基础上,通过三因素三水平的Box-Behnken响应面分析优化鸡肉肠配方,在基本配方(肉40%,淀粉6%)基础上,确定其最佳配方为骨泥干基加量2.28%,猪肉/总肉0,变性淀粉/总淀粉0.47,在此配方下,鸡肉肠凝胶强度可达到3787.59g.mm。 相似文献
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发酵香肠发酵剂菌种筛选的研究 总被引:1,自引:0,他引:1
从近年发酵肉制品中涉及到的有益微生物中,筛选出能够快速发酵并使发酵肠风味品质俱佳、质量稳定的发酵剂。并且通过正交试验确定发酵香肠组合发酵剂的最优配比,对香肠成熟过程和贮藏过程中的pH值、乳酸菌数量的变化、感官品质等方面进行分析,研究结果表明,植物乳杆菌(Lp)、嗜酸乳杆菌(La)和戊糖片球茼(Pp)是良好的发酵肉制品发酵剂;它们作为发酵香肠发酵剂的最优配比是0.6%,0.6%,0.3%;此组合发酵剂发酵的香肠的pH值,乳酸菌数,感官特征等指标均优于单一菌种发酵的香肠. 相似文献
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F.A.P. Silva D.S. AmaralI.C.D. Guerra P.S. DalmásN.M.O. Arcanjo T.K.A. BezerraE.M. Beltrão Filho R.T. MoreiraM.S. Madruga 《Meat science》2013
The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65 mg/100 g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality. 相似文献