Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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ZHAO Jie-hong. Study on processing technology of Huaiyang Kunti[J]. Science and Technology of Food Industry, 2014, (23): 239-241. DOI: 10.13386/j.issn1002-0306.2014.23.042
Citation: ZHAO Jie-hong. Study on processing technology of Huaiyang Kunti[J]. Science and Technology of Food Industry, 2014, (23): 239-241. DOI: 10.13386/j.issn1002-0306.2014.23.042
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Study on processing technology of Huaiyang Kunti

    Abstract
  • The modern processing and packaging technologies of meat products was applied in Huaiyang Kunti.Based on the traditional meat producing procedure, four singer factor tests were carried out on the amount of salt, the amount of soft sugar, the pickling period and digesting time. Through orthogonal experiment, the optimum processing conditions were determined as the follows: salt 4%, soft sugar 2%, pickling time 20 hours, and digesting 50 minutes.Under this condition, the skin can be made into crisp tender, delicious and tasty, unique flavor instant products- Huaiyang Kunti.
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