以猪前腿肉为原料,将其制备成条状、肉糜状、块状 3 种形状的肉制品.对 3 种不同形状的肉制品用 0.3%复合磷酸盐、0.2%姜粉、0.2%胡椒粉加相应的辅料进行前处理腌渍,而后对其进行炸制处理,制备得到相应的产品.利用低场核磁共振技术(Low Field Nuclear Magnetic Resonance,LF-NMR)探究 3 种形状的肉制品油炸前后水分分布情况,发现保水腌渍能有效改善3 种油炸肉制品水分损失情况,并且通过质量检测发现,3 种不同形状的油炸肉制品成品质量与稳定性明显上升.该研究可为油炸肉制品的加工领域带来新的切入点和理论指导.
Study on Water Retention Marinade on Moisture Distribution and Quality of Fried Meat Products with Different Shapes
The meat products of strip,minced and block were prepared from pig front leg meat.Three kinds of meat products with different shapes were cured with 0.3%compound phosphate,0.2%ginger powder,0.2%pepper powder and the corresponding auxiliary materials,and then the corresponding products were prepared by frying.Using low-field NMR technology to explore the water distribution of 3 kinds of meat products before and after frying,it was found that water preservation and pickling can effectively improve the water loss of 3 kinds of fried meat products,and through quality detection,it was found that the quality and stability of 3 kinds of fried meat products with different shapes increased significantly.This research can provide a new breakthrough point and theoretical guidance for the processing of fried meat products.
fried meatwater retentionlow field nuclear magnetic resonancesafety quality
万方数据
维普
