| 微波处理对鸡肉糜火腿品质的影响 |
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| 引用本文： | 芮汉明,贾艳花. 微波处理对鸡肉糜火腿品质的影响[J]. 食品与发酵工业, 2008, 34(2): 133-137 |
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| 作者姓名： | 芮汉明 贾艳花 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 农业部公益性行业科研专项项目 , 广东省科技攻关重大项目 |
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| 摘 要： | 利用微波技术改善鸡肉糜火腿的生产工艺和杀菌工艺。研究了微波功率、加热方式对产品品质的影响,并比较了微波杀菌与传统加热杀菌的杀菌效果。得到最佳的加工工艺为:煮制阶段,选择640W微波功率对鸡肉糜进行微波间歇加热,然后真空包装,再进行微波二次杀菌,二次杀菌仍采用间歇式杀菌方式,有效杀菌时间为2.5 min。
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| 关 键 词： | 低温肉制品 微波 鸡肉糜火腿 杀菌 |
| 修稿时间： | 2007-12-03 |
The Effects on the Quality of Chicken Ham by Microwave Treatment |
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| Rui Hanming,Jia Yanhua. The Effects on the Quality of Chicken Ham by Microwave Treatment[J]. Food and Fermentation Industries, 2008, 34(2): 133-137 |
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| Authors: | Rui Hanming Jia Yanhua |
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| Abstract: | Microwave technology which fast developed recently was applied to improve the processing and sterilizing of chicken ham.Microwave power and heating methods on the effects on chicken ham quality were compared.The optimum technique was:the chicken ham was heated intermittently by 640W power micro- wave and vacuum packed,then sterilized intermittently by microwave for a second time,the effective sterili- zation time was 2.5 minutes. |
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| Keywords: | pasteurized meat product microwave chicken ham sterilization |
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