响应面法优化即食腊肉的制备工艺

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Optimization of the Preparation Process of Ready-to-Eat Cured Meat Using Response Surface Methodology

TANG Jie， CUI Junlin， LI Xiang （Chongqing Three GorgesVocational College， Chongqing 404155， China）

Abstract： Using cured meat as the raw material and sensory evaluation as the evaluation index，the production process conditions of ready to eatcured meat were optimized through single factor and response surface experiments. The results showed that the optimal preparation conditions for ready to eat cured meat were soaking time of 48 minutes， steaming time of 25min ， and sterilization temperature of 118∘C . Under these conditions， the ready to eat cured meat had an oilycolor，a fragrant and salty aroma，and a sensoryscore of 89.54 points， which was close to the predicted value.

Keywords： ready-to-eat cured meat; response surface methodology; process optimization

腊肉制品历史悠久，属于世界饮食文化遗产之二[。（剩余3690字）