保证食品卫生安全的烟熏腌猪腿肉生产工艺研究

Tam Phan Thanh, Ánh Trương Nguyệt
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引用次数: 0

摘要

盐渍和烟熏猪肉腿制品(Ham)在世界范围内流行已久。虽然这些食品在越南已经出现了几年,但由于其独特的味道,消费者对它们的欢迎程度很高。这组产品的质量受到几个工艺因素的影响,包括盐溶液的组成和添加剂、带肉的技术、热处理过程(干燥、烟熏、蒸)和储存条件。因此,研究保证食品安全卫生的生产工艺是必不可少的。并采用二级正交试验矩阵法和工艺因素优化,以获得最佳的产品质量。本研究提供了肉制品带干生产技术的完美范例,为消费者提供食品卫生安全保障,有助于推动国内肉制品加工业向产业化、安全化、一体化方向发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Research on production technology of smoked-dried salted pork leg meat to ensure food hygiene and safety
Salted and smoked pork leg products (Ham) have become prevalent in the world for a long time. Although these foods have appeared in Vietnam for a few years, consumers warmly received them due to their tasty specificity. The quality of this product group is affected by several technological factors, including the composition of salty solution and additives, the technique of bringing meat, the heat treatment process (drying, smoking, steaming), and storage conditions. Therefore, the research of production technology to ensure food safety and hygiene are essential. Furthermore, level 2 orthogonal experimental matrix and optimization of technological factors have been applied for the best product quality. The study provides a perfect example of the production technology of bringing and drying meat products to ensure food hygiene and safety for consumers, contributing to promoting the domestic meat processing industry to develop in the direction of industrialization, safety, and integration.
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