午餐肉生产中采用速腌工艺的研究

探讨了以速腌工艺代替传统的腌制工艺生产午餐肉罐头的可行性。通过对不同工艺条件生产的午餐肉，按ＺＢ×７０００４－８９罐头食品的感官检验标准、三点法差别检验，进行感官评定，结果表明，采用小块肉并配合以适度的机械作用进行的速腌工艺，所制得的午餐肉的品质，与传统生产工艺生产的午餐肉的品质无明显差异。

STUDIES ON ADOPTING FAST PICKLING METHOD IN THE PRODUCTION OF PORK LUNCHEON MEAT

This article stueies the feasibility of adopting fast pickling method in the production of pork luncheon meat instead of traditional pickling method. The pork luncheon meat made in different ways has been evaluated by sensory test standards of canned food-ZB X70 004-89 and diffenence test-triangle test. The result shows that there is no evident distinction between the qualities of the meat made in traditional pickling method and in the new one, in which small pieces of meat has been adopted and fast-pickled with some proper mechanical process. Thus the conclusion is made that the technique of fast pickling can be well functional in producing the cans.