摘要
羊肝干是以羊肝为主要原料,以萝卜、大蒜为去膻材料,以食盐、白砂糖、香辛料、料酒等为调味料,经预煮、脱膻、腌制、烘烤、包装、灭菌、水检等工艺制成的一种具有内蒙古民族特色的休闲食品。该文通过对羊肝干脱膻材料、调味料、脱膻时间和腌制时间进行单因素试验和正交优化试验设计,确定羊肝干的最佳生产工艺。结果表明,羊肝干加工的最优方案为:选用萝卜10 g/100 g、大蒜5 g/100 g为脱膻材料,脱膻时间为15 min,调味料白砂糖2%、食盐3%、香辛料4%、料酒6%,真空(70 kPa^80 kPa)腌制10 h,在55℃,烘烤3 h时的羊肝干色泽鲜艳、香味浓郁,口感适中。
Sheep liver jerky is made of sheep liver,using radish,garlic as the de-muttony material and using salt,sugar,spicery and cooking wine as seasoner.After pre-cooking,de-odoring,pickling,baking,packaging,sterilization,underwater inspection,etc.,it is made into a leisure food with Inner Mongolia national characteristics.Single factor experiment and orthogonal optimization were carried out to determine the optimal process(de-odoring,pickling time,de-muttony and de-odoring material).The results showed that radish of 10 g/100 g,garlic of 5 g/100 g were used as de-muttony material for 15 min,sugar 2%,salt 3%,spicery 4%,cooking wine 6%were used as seasoning material,pickled in vaccum of 70 kPa-80 kPa for 10 hours.The sheep liver jerky was bright in color,rich in flavor and moderate in taste after baking at 55℃for 3 hours in this situation.
作者
景安琪
吕南
双全
格日勒图
张凤梅
夏亚男
JING An-qi;LüNan;SHUANG Quan;BORJIGIN Gerelt;ZHANG Feng-mei;XIA Ya-nan(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,Inner Mongolia,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第17期64-70,共7页
Food Research and Development
基金
中国现代农业产业技术体系项目(CARS38)。
关键词
羊肝干
配方
工艺优化
脱膻
食用品质
sheep liver jerky
formulation
process optimization
de-muttony
edible quality
