CN107668173A - 一种低温烟熏腊制品烟熏室面积与肉坯重量比方法 - Google Patents

一种低温烟熏腊制品烟熏室面积与肉坯重量比方法 Download PDF

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Publication number
CN107668173A
CN107668173A CN201610633042.8A CN201610633042A CN107668173A CN 107668173 A CN107668173 A CN 107668173A CN 201610633042 A CN201610633042 A CN 201610633042A CN 107668173 A CN107668173 A CN 107668173A
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smokehouse
base weight
area
cured product
weight ratio
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陆超
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices

Abstract

本发明公开了一种低温烟熏腊制品烟熏室面积与肉坯重量比方法，通过反复实践得出，烟熏室温度控制在60‑100℃，其烟熏腊制品烟熏室面积与肉坯重量比为，烟熏室面积(平方米)∶肉坯重量(公斤)＝1∶25‑30。

Description

一种低温烟熏腊制品烟熏室面积与肉坯重量比方法
技术领域
本发明涉及肉类加工方法，具体是一种低温烟熏腊制品烟熏室面积与肉坯重量比方法。
背景技术
低温烟熏腊制品加工，烟熏室与肉坯重量比处理不好，最大的缺点，就是加工烟熏腊制品变质，而发臭。所以，要计算低温烟熏装置肉坯重量比，烟熏室与肉坯重量比过大，低温加工烟熏腊制品时变质，而发臭；烟熏室与肉坯重量比过小，浪费能源。
发明内容
本发明的目的是要提供一种低温烟熏腊制品烟熏室面积与肉坯重量比方法，在低温烟熏腊制品加工要注意，掌握了低温烟熏装置肉坯重量比，低温加工烟熏腊制品时不变质，而不发臭，不浪费能源。
实现本发明目的的技术方案是：
通过反复实践得出，烟熏室温度控制在60-100℃，其烟熏腊制品烟熏室面积与肉坯重量比为，烟熏室面积(平方米)∶肉坯重量(公斤)＝1∶25-30。

Claims (1)

1.烟熏室温度控制在60-100℃，其烟熏腊制品烟熏室面积与肉坯重量比为，烟熏室面积(平方米)∶肉坯重量(公斤)＝1∶25-30。
CN201610633042.8A 2016-08-01 2016-08-01 一种低温烟熏腊制品烟熏室面积与肉坯重量比方法 Withdrawn CN107668173A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610633042.8A CN107668173A (zh) 2016-08-01 2016-08-01 一种低温烟熏腊制品烟熏室面积与肉坯重量比方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610633042.8A CN107668173A (zh) 2016-08-01 2016-08-01 一种低温烟熏腊制品烟熏室面积与肉坯重量比方法

Publications (1)

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CN107668173A true CN107668173A (zh) 2018-02-09

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CN201610633042.8A Withdrawn CN107668173A (zh) 2016-08-01 2016-08-01 一种低温烟熏腊制品烟熏室面积与肉坯重量比方法

Country Status (1)

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CN (1) CN107668173A (zh)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011000121A (ja) * 2009-06-16 2011-01-06 Sejin Industry Co Ltd アッケシソウを用いた鶏胸肉燻製焼きの製造方法
CN203446433U (zh) * 2013-07-29 2014-02-26 四川省润宇食品有限公司 新型节能烟熏室

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011000121A (ja) * 2009-06-16 2011-01-06 Sejin Industry Co Ltd アッケシソウを用いた鶏胸肉燻製焼きの製造方法
CN203446433U (zh) * 2013-07-29 2014-02-26 四川省润宇食品有限公司 新型节能烟熏室

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
作 者 : 中国食品公司，中国肉类食品综合研究中心编: "《中国肉类蛋品企业指南》", 30 November 1993 *

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