| 酱卤肉制品连续式传输轨道关键技术研究 |
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| 引用本文： | 徐世明,侯世松,孙晓红,李丹阳.酱卤肉制品连续式传输轨道关键技术研究[J].农产品加工．学刊,2020(1):26-28. |
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| 作者姓名： | 徐世明 侯世松 孙晓红 李丹阳 |
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| 作者单位： | 烟台喜旺肉类食品有限公司 |
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| 摘 要： | 通过研究钢板式、PU式、网带式、双节距式等不同类型的传送装备对酱卤肉制品感官、微生物指标的影响,确定最佳传送装备为双节距式传送装备,以设备清洗方便性、清洗后食品接触面微生物水平、产品外观完整性为评价指标,调整并确定双节距间隙为0.5 cm;根据产品完整性和产能,确定双节距最佳传送速度15 m/min,显著提高了工作效率,同时提高了产品的感官特性。
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| 关 键 词： | 酱卤肉 连续式 轨道 参数 |
Research on Key Technologies of Continuous Transmission Track of Sauce and Braised Meat Products |
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| XU Shiming,HOU Shisong,SUN Xiaohong,LI Danyang.Research on Key Technologies of Continuous Transmission Track of Sauce and Braised Meat Products[J].Nongchanpin Jlagong.Xuekan,2020(1):26-28. |
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| Authors: | XU Shiming HOU Shisong SUN Xiaohong LI Danyang |
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| Institution: | (Yantai Xiwang Food Co.,Ltd.,Yantai,Shandong 264000,China) |
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| Abstract: | By studying the effects of different types of conveying equipment such as steel plate type,PU type,mesh belt type and double pitch type on the sensory and microbial indicators of the sauce and braised meat products,it was determined that the best conveying equipment was a double-pitch type conveying equipment,and the equipment was cleaned.Convenience,microbiological level of food contact surface after cleaning,product appearance integrity as evaluation index,adjust and determine the double pitch gap was 0.5 cm;according to product integrity and productivity,determine the optimal transmission speed of double pitch 15 m/min,significant Improve work efficiency and improve the sensory characteristics of the product. |
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| Keywords: | sauce and braised pork continuous track parameters |
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