干腌火腿的加工工艺及其品质的影响因素

被引：13

作者：

李想

汪志君

于海

机构：

[1] 扬州大学食品科学与工程学院

来源：

食品科技 | 2010年 / 35卷 / 02期

关键词：

干腌火腿; 加工工艺; 品质; 影响因素;

D O I：

10.13684/j.cnki.spkj.2010.02.042

中图分类号：

TS251.1 [基础科学];

学科分类号：

摘要：

干腌火腿是用猪后腿为原料,经过干腌、脱水和发酵等加工而成的肉制品,其品质受到诸多方面的影响。综述了国内外著名干腌火腿的关键加工工艺和参数,以及干腌火腿品质影响的因素。从加工的原料肉、盐分、温度、相对湿度、微生物、腌制配料、包装等几个方面对产品品质的影响做了详细讨论,旨在为我国干腌肉制品的加工提供理论依据。

引用

页码：114 / 117

页数：4

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