将200 g猪肋骨倒入装有500 mL 15％祛除剂溶液的SHT-009S超声波清洗器中，设定温度23 ℃，超声60 min后，再取出猪肋骨，放入装有500 mL纯净水的SHT-009S超声波清洗器中，在设定温度23 ℃下超声60 min。结果表明:采用15％乙醇祛除剂祛除效果最佳，猪肋骨腥味较淡，无异味，其后采用的祛除剂其祛除效果依次为15％柠檬酸、15％冰醋酸和纯净水祛除剂，它们都能减少猪肋骨的腥味和异味。
Study on the Effect of Removing the Off-Flavor of Pork Ribs Using Different Removal Agents
200 g of pork ribs were poured into an SHT-009S ultrasonic cleaner filled with a 15％detergent solution of 500 mL,set to a temperature of 23 ℃,and subjected to ultrasonic treatment for 60 minutes.Then,the pork ribs were removed and placed into an SHT-009S ultrasonic cleaner filled with 500 mL of pure water,and subjected to ultrasonic treatment for 60 minutes at a set temperature of 23 ℃.The results showed that the best removal effect was achieved using 15％ethanol remover,which had a lighter fishy smell and no off-odors.After that,the removal effect of the removal agent was 15％citric acid,15％glacial acetic acid and water dissolving agent,respectively,all of which could reduce the fishy smell and off-odors of pork ribs.
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