发酵坛子肉软罐头食品加工技术研究

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发酵坛子肉软罐头食品加工技术研究(7800字)
摘要：本次实验研究自然发酵下坛子肉加工因素，找出发酵坛子肉在自然发酵过程中盐浓度、糖浓度、发酵时间和糯米粉添加量四大因素对肉发酵的影响规律，通过正交试验得出自然发酵条件下最佳配方为：盐浓度为1%，糖浓度为1%，糯米添加量为11%，发酵时间17天。达到提高民间生产发酵坛子肉过程中的技术性和科学性，保存完善传统生产流程的目的。
关键词:发酵肉;腌制;正交试验:自然发酵;工艺发酵助剂

Fermentation Jar Meat Processing Technology of Soft Canned Food
Abstract: The experiments under study of natural fermentation jugs meat processing factors, find out in natural fermentation jars meat fermentation process of salt concentration, sugar concentration, fermentation time and glutinous rice powder additives for meat fermentation four factors influencing regularity of the obtained, by orthogonal experiment natural fermentation conditions the best formula for: salt concentration is 1%, sugar concentration is 1%, glutinous rice additives for 11%, fermentation time 17 days, normal temperature, to gain the enhancement of folk production in the process of fermented jars meat preserved perfect technical and scientific, the purpose of the traditional production process.
Key words: Fermented meat ; Alted ; Orthogonal test ; Folk craft manufacture