熏酱肘的加工技术参考-论文.pdf

肉壤主业
2021年第2期 $由制為加工与新产為开发*
总第478期 MEAT INDUSTRY
熏酱肘的加工技术
王福红 山东畜牧兽医职业学院 山东潍坊 261061
摘 要 熏酱肘是带骨酱猪肘子的拓展加工产品，是采用西式肉制品加工工艺与中式肉制品加工工艺相结合
而制的产品。熏酱肘产品的配方为：猪前腿肉80kg、猪皮35炖、鸡胸肉20kg、水18炖、玉米淀粉8炖、分离大豆蛋白
3唸、、酱油(酱煮用)2. 5炖、胡椒粉0. 6焦、苯甲酸钠0. -钠0.
0. 2廳、亚***、、、、
呈，老少皆宜。企业可大批量加工，经济效益可观。
关键词 酱熏肘 加工技术 批量生产
Processing technology of smoked and sauced elbow
WANG Fuhong
Abstract Smoked and sauced elbow was an expanding processing products of sauced pig elbow
with bone, Western meat processing technology and Chinese meat processing technology were compared,
and the productswere made. The formula of smoked and sauced elbow product was as follows: pig foreleg
was 80 kg, and pig skin was 35kg, and chicken breast was 20kg, and water was 18kg, and com starch
was 8kg, and isolated soybean protein was 3kg, and sugar was 0. 25kg, and edible salt was 3・ 2kg, and
soy sauce (for sauce cooking) was 2. 5kg, and pepper was 0. 6kg, and sodium benzoate was 0. 15kg,
and iso Vc - sodium was 0. 15kg