| 天然肠衣热狗类产品肠衣皮 |
| 添加时间：2017/5/17 15:57:04 浏览次数： |
| 天然肠衣热狗类产品肠衣皮会不定期出现不脆的现象是怎么回事？ What's wrong with the regular appearance of the skin of a hot dog in a hot dog? 这种现象是因为烘烤工艺的差异造成的，如果烘烤时肠衣与肉馅粘为一体，蛋白质充分变形，失去原有的弹性而变得易碎，肠衣皮的脆度就有了。 This kind of phenomenon is because of differences in baking process, if the casing with baking meat stick into an organic whole, fully deformation, lost the original elasticity and become fragile, casing tender skin. 您说的烘烤是在给香肠上色时的烘烤，还是说在蒸煮炉中蒸煮时的干燥？我们是采用先干燥然后蒸煮，之后进土炉上色的工艺，如何避免这种情况呢？ Do you mean baking when you color the sausage, or is it dry in a cooking oven? How do we avoid this by using the process of drying and cooking and then coloring in the earth's furnace? 严格地说,蒸煮前的烘烤工艺也叫干燥工艺,干燥工艺要求在较低的湿度下进行,温度一般70-75℃，时间40-60分钟（因品种而异），烘烤后的质量要求： Strictly speaking, cooking in front of the baking process is also called the drying process, drying process requirements under the low humidity, temperature 70-75 ℃, time of 40 to 60 minutes (owing to the different varieties), after baking quality requirements: 1.颜色达到接近成品要求的颜色。 Color meets the desired color. 2.肠体干燥，用手触之有很好的干燥感，用手握之有膨胀感。 The intestine is dry, with a good sense of drying, with a grip of expansion. 蒸煮后的干燥工艺严格地说是烟熏工艺，温度一般60-65℃，时间60-120分钟（因品种而异）甚至更长的时间。 Drying after steaming process strictly, a smoky, generally 60-65 ℃, temperature 60-120 minutes (owing to the different varieties) or more. |
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