| 摘要 |
The present invention relates to irradiated pork processed food with controlled odor and fat oxidation, and a production method of the same. The pork processed food is irradiated to improve storage properties, and kimchi powder having a masking effect and an onion peel extract having an antioxidant effect using flavonoid glycoside are added to the pork processed food for controlling the generation of odor and the acceleration of fat oxidation. The storage properties of the pork processed food are improved by irradiation, and the odor generation and the fat oxidation acceleration are controlled by the kimchi powder and the onion peel extract to prevent the physical and chemical change of the pork processed food and maintain the excellent quality of the pork processed food. [Reference numerals] (AA) Crush pork meat into 8 mm;(BB) Irradiation·0,5,10kGy;(CC) Irradiated pork meat;(DD,MM) Crush with crusher;(EE) NPS (1.5%), Phosphate;(FF,LL) Ice water 1/2;(GG) Crush with crusher;(HH) Isolated Soy Protein;(II) Pork back fat;(JJ) Crush with crusher;(KK) Other seasoning and sub materials;(NN) Complete emulsion;(OO) Filling sausage·25mmcollagen casing;(PP) Heat treatment, center temperature of 75°C |
