| 工业化方便回锅肉的保藏技术研究 |
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| 引用本文： | 黄静,罗丹,邓楷,李勋,王志新,游敬刚,杨小平.工业化方便回锅肉的保藏技术研究[J].食品与发酵科技,2019(2):37-42. |
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| 作者姓名： | 黄静 罗丹 邓楷 李勋 王志新 游敬刚 杨小平 |
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| 作者单位： | 四川省食品发酵工业研究设计院;成都中医药大学;中金辐照成都有限公司 |
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| 基金项目： | 2018-2019四川省技术改造与转型升级资金专项资金农产品深加工项目:精品川菜产业化开发示范;2019-2021四川省科技厅重点研发项目:典型川菜调味品产业化关键技术研究与示范(2019YFN0018) |
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| 摘 要： | 采用添加不同浓度的双乙酸钠、山梨酸钾与不同辐照剂量相结合的方式对回锅肉进行处理,以菌落总数、大肠菌群与感官评价为指标,获得工业化方便回锅肉的最佳保藏工艺;通过Schaal烘箱法试验,对该工艺条件下回锅肉的货架期进行预测,结果表明:选取双乙酸钠浓度为1.20 g/kg,山梨酸钾浓度为0.020 g/kg,辐照剂量达到4kGy的复合抗菌方式可以有效延长回锅肉的保质期至3个月同时能最大程度保留回锅肉的原有风味。
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| 关 键 词： | 工业化 方便型 回锅肉 保藏技术 |
The Preservation Technology of Industrial Convenience Twice-cooked Meat |
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| HUANG Jing,LUO Dan,DENG Kai,LI Xun,WANG Zhi-xin,YOU Jin-gang,YANG Xiao-ping.The Preservation Technology of Industrial Convenience Twice-cooked Meat[J].Food & Fermentation Tech.,2019(2):37-42. |
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| Authors: | HUANG Jing LUO Dan DENG Kai LI Xun WANG Zhi-xin YOU Jin-gang YANG Xiao-ping |
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| Affiliation: | (Sichuan Food fermentation Industry Research & Design Institute,Wenjiang 611130,China;Chengdu University of Traditional Chinese Medicine,Wenjiang 611130,China;Zhongjin Irradiation Chengdu Co. LTD.,Pengzhou 611930,China) |
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| Abstract: | The better shelf life of industrialized and convenient twice-cooked meat was obtained by adding potassium sorbate and sodium diacetate and combination with different irradiation doses, the total number of bacteria as the index. The shelf life of twice-cooked pork,processed in selected preservation parameters was predicted by Schaal oven test. The three months and the original flavor of twice cooked pork are obtained with compound antibacterial method by adding 1.20g/kg sodium diacetate and 0.020g/kg sorbate, and irradiating at 4kGy. |
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| Keywords: | industria convenience twice-cooked meat preservation technology |
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