变温压差技术干燥猪里脊肉的影响因素研究

采用变温压差技术对猪里脊肉进行干制,研究了预干燥后含水率、干燥温度、抽空温度、抽空时间和压力差等因素对干制猪肉含水率及复水率的影响。结果表明,预干燥后含水率、干燥温度、抽空温度、抽空时间对产品有显著影响,压力差在一定范围内对产品品质影响不大。

Effect of Processing Factors of Explosion Puffing on Pork Quality

This research is about how to dry pork by using the technology of explosion puffing drying at modified temperature and pressure,and the effect of water content after pre-drying,explosion puffing temperature,vacuum temperature and time,and pressure difference on water content and rehydration rate.The results show that water content after pre-drying,explosion puffing temperature,vacuum temperature and time are the major factors that affected the quality of products,pressure is not the major factor influencing the quality of products.