| 羊蹄软包装食品生产工艺研究 |
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| 引用本文： | 曹效海,常祺,王树林,李玉玲,薛白,冶成君. 羊蹄软包装食品生产工艺研究[J]. 青海畜牧兽医杂志, 2000, 30(6): 15-16 |
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| 作者姓名： | 曹效海 常祺 王树林 李玉玲 薛白 冶成君 |
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| 作者单位： | 1. 青海大学农牧学院，西宁，810003
2. 青海省畜牧兽医科学院 |
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| 摘 要： | 通过正交试验探讨影响羊蹄软包装食品质量的关键生产工艺。结果表明：在１５℃条件下，采用１．５％～２．０％的ＮａＯＨ溶液浸泡４８ｈ脱毛后，用０．５％的柠檬酸中和１２ｈ，预煮１ｈ，杀菌时间为４５ｍｉｎ，产品感官质量最好。
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| 关 键 词： | 羊蹄 软包装 生产工艺 羊蹄食品 |
| 文章编号： | 1003-7950(2000)06-0015-02 |
| 修稿时间： | 2000-08-02 |
Study on Productive Technique of soft Packing Food of Sheep Hooves |
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| CAO Xiao-Hai et al.. Study on Productive Technique of soft Packing Food of Sheep Hooves[J]. Chinese Qinghai Journal of Animal and Veterinary Sciences, 2000, 30(6): 15-16 |
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| Authors: | CAO Xiao-Hai et al. |
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| Abstract: | The critical productive technique affected the quality of soft packing food of sheep hooves was probed into onthe basis of the results of orthogonal design. The results showed that the best quality observed by sense organ could be gainedfrom the productive process of shedding to sheep hooves using the method of soak in 1.5％～2.0％ Solution of NaOH for 48hat 15℃ ,neutralization in 0.5％ solution of citric acid for 12h,boiling for lh and sterilizing for 45 min. |
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| Keywords: | Sheep hooves Soft packing Productive technique |
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