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豬肉的水分如何測定

更新時(shí)間:2023-05-22  |  點(diǎn)擊率:1573

豬肉干是指用豬肉為原料進(jìn)行選材、切塊、修整、腌制、煮熟、切丁、晾曬、烘烤等工序再配上食鹽、調味料、香料等對豬肉進(jìn)行加工包裝。隨著(zhù)加工技術(shù)的不斷改進(jìn)和提升,市面上出現了種類(lèi)繁多的豬肉干產(chǎn)品。近些年來(lái)隨著(zhù)人民生活水平的提高,豬肉干也逐漸成為老少皆宜、出游旅行、居家*的休閑食品。由于豬肉干含有較高的蛋白成分,如何保證豬肉干的蛋白成分不流失變得尤其重要。而豬肉干的口感和營(yíng)養則是加工行業(yè)zui看重的指標,其中豬肉干的含水量的檢測是必須的工序。豬肉干的水分太高影響產(chǎn)品口感,儲存時(shí)間會(huì )變短。水分太低的話(huà),豬肉干吃起來(lái)太硬,口感欠佳,影響產(chǎn)品銷(xiāo)售。如何快速的進(jìn)行豬肉干的水分檢測呢?



中国CHINESE老熟女
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