|
|||||
|
|
| 猪肉的通电加热研究 | |
| 引用本文： | 杨铭铎,陈霞,孙兆远,刘志东,李钢. 猪肉的通电加热研究[J]. 农产品加工．学刊, 2006, 0(4): 12-13,16 |
| 作者姓名： | 杨铭铎 陈霞 孙兆远 刘志东 李钢 |
| 作者单位： | 1. 哈尔滨商业大学中式快餐研究发展中心,哈尔滨,150076 2. 哈尔滨商业大学中式快餐研究发展中心,哈尔滨,150076;扬州大学旅游烹饪学院,江苏,扬州,225000 3. 哈尔滨商业大学计算机与信息工程系,哈尔滨,150076 |
| 基金项目： | 人事部留学回国人员科技活动择优资助项目 |
| 摘 要： | 研究了猪肉的通电加热工艺和猪肉通电加热后质构的变化,并与传统的加热方式进行了比较。结果表明,猪肉煮制时间为25min最佳,当猪肉的煮制时间延长,蒸煮后肉的硬度随之增大,弹性、咀嚼性增大,猪肉的口感也相应得到改善。通电加热煮制的猪肉,口感明显好于电炉加热。 |
| 关 键 词： | 通电加热 猪肉 质构 |
| 文章编号： | 1671-9646（2006）04-0012-02 |
| 收稿时间： | 2006-03-20 |
| 修稿时间： | 2006-03-20 |
Study on Ohmic Heating of Pork |
|
| Yang Mingduo,Chen Xia,Sun Zhaoyuan,Lin Zhidong,Li Gang. Study on Ohmic Heating of Pork[J]. Nongchanpin Jlagong.Xuekan, 2006, 0(4): 12-13,16 | |
| Authors: | Yang Mingduo Chen Xia Sun Zhaoyuan Lin Zhidong Li Gang |
| Abstract: | The Ohmic heating process of the pock were studied, and texture of the pock were studied after Ohmic heating and compared with these changes by the tradition heating. It declared that the cooking time of pork is best for 25 mins. As cooking time increasing, the hardness of pork increased, and elastic behavior and chewing increased too. The taste of the pork after Ohmic heating is better than the pork after electric stove cooking. |
| Keywords: | Ohmic heating pork texture |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |