摘要
本文通过在乳浊类肉制品加工中，肉的内部封闭式网状结构的形成，原料肉的质量及肥瘦肉配比、腌制、斩拌、热加工及乳化剂的使用等诸方面，对肉的保油机制作了综合分析，从而为实际生产中，尽可能提高肉的保油性、产品质量和出品率，提供了理论依据。
This paper deals with the Oil-holding mechanisms of meat in relation to the sealed-structure formation, quality of raw meat, proportion of fat and lean meat, degree of pickling and cutting, cooking temperature, and the use of emulsifiers, during the processing of emulsion-type meat product.
关键词
乳浊类肉制品
保油性
热加工
乳化剂
Emulsion-type meat product, Oil-holding Capacity, Pickling, Cutting, Cooking temperature,Emulsifier
