红烧肉的冷冻干燥工艺研究

目的]为红烧肉产品加工提供技术参考。方法]采用电阻法测定红烧肉的共晶点和共熔点,在此基础上建立红烧肉的冷冻干燥工艺,并对冻干产品复水后的品质进行评价。结果]红烧肉瘦肉部分的共晶点和共熔点分别为-12.0和-10.0℃,肥肉部分的共晶点和共熔点分别为-10.5和-8.0℃。所建立的红烧肉冷冻干燥工艺为：红烧肉分别经慢速冷冻和快速冷冻4h,升华干燥搁板温度维持在-20℃,进行13h,解析干燥搁板温度维持在20℃,进行7h,整个冻干过程的真空度维持在15Pa左右。在复水的最初10min内,慢速冷冻组冻干产品的复水率高于快速冷冻组;冻干红烧肉复水后,其硬度、粘着性、黏性、凝聚性均有不同程度的降低。结论]该研究建立了红烧肉冻干产品的生产工艺。

Study on Freeze Drying Technique of Red-cooked Pork

Objective] The research aimed to provide technical reference for processing red-cooked pork products.Method] The co-crystallization point and common melting point were measured by electric resistance method.Based on this,the freeze drying technique of red-cooked pork was established and the quality of rehydrated freeze dried products was evaluated.Result] The co-crystallization point and common melting point of lean meat in red-cooked pork were-12.0 and-10.0 ℃ resp.and that of its fat meat was-10.5 and-8.0 ℃.The established freeze drying technology of red-cooked pork was as follows:the red-cooked pork was slowly froze for 4 h and fast froze for 4 h resp.,the temperature of freeze drying shelf-panel was sustained at-20 ℃ for 13 h,the temperature of parsing-desiccation shelf-panel was sustained at 20 ℃ for 7 h and the vacuum degree was kept around 15 Pa during the whole freeze drying course.In the initial 10 min of rehydration,the rehydrated rate of freeze dried products in slow freezing group was higher than that of fast freezing group.The hardness,adhesiveness,viscidity and cohesion of rehydrated freeze dried red-cooked pork got decrease to different extents.Conclusion] The producing technology of freeze dried red-cooked pork products was established in this research.