酱制中心温度对酱卤肉制品品质的影响

o investigate the influence of different central temperatures of spiced meats on its quality characteristics,Heat transfer curves,shear force,cooking loss,color and sensory index were studied.The results show that:when central temperature of boiled was 95℃,spiced meats was the best in sensory quality and the rate of heat transfer was faster than 90℃,but cooking loss increased non-significantly, shear stress is the largest and the tenderness is better.At 95℃ can be shortened the time in the following cooking,it also can improves product quality.Comprehensive comparison, select the optimum heat treatment temperature is 95 ℃.