2008•Science and Technology of Food IndustryRequires access
Study on optimization of traditional processing parameters of fermented meat
Xinyi Zhang
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Abstract
The traditional method of fermented meat and the influence of sugar,lactic acid bacteria addition,fermentation temperature on pH of fermented meat were studied.According to perpendicular experiment,the fabrication technique parameters of the traditional method were as follows:curing phase,salt 6%,mixed phosphate 0.5%,sodium nitrate 0.02%,sodium nitrite 0.003%,cevitamic acid 0.04%;fermentation phase,sugar 4%,lactic acid bacteria 0.036%,fermentation temperature 36℃,fermentation time 96h.