【摘要】 通过正交试验优化咸烧白关键工艺因素,确定最佳工艺因素,并研究、对比常温腌制、注射腌制以及真空腌制对咸烧白成品品质及其贮存期内的理化变化。结果发现,真空腌制的咸烧白品质最佳,其次为注射腌制与常温腌制。咸烧白在贮存期,其关键影响指标TVB-N值和菌落总数与腌制效果成反比,即腌制效果越好,成品指标越差。更多还原

【Abstract】 The key process of salty pork is optimized by the orthogonal experiment. The physical and chemical changes of salty pork product quality and its storage period were compared by normal temperature curing,injection curing and vacuum curing. It was found that the vacuum curing method had the best quality,followed by injection curing and normal temperature curing. In the storage period of salty pork,the key influencing index TVB-N value and the total number of colonies are inversely proportional to the curing effect.更多还原