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| The Study and Quality Control on Salted Pig Liver and Intestines |
| SUN Haijiao;HUANG Aixiang;SU Linlin;GU Dahai;SHI Chongying;LI Yongqiang |
| Faculty of Food Science and Technology,Yunnan Agricultural University,Kunming,650201 |
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Abstract The salted pig liver and intestines is one of famous and traditional animal products in Yunnan province,There is no study on it recently.In this paper,the modified processing technology of salted pig liver and intestines was studied,the modified formula and processing were 5%-8%salt and 6%chili,the addition of starter culture of L.bulgaricus and Streptococcus thermophilus improved the color,flavor, and shorted the processing time,there was traditional products characteristic after 7 days fermentation, but excessed starter culture and longer fermentation time are harmful to product quality,the physic-chemical parameter of product were about were about pH 3.3-4.8,and total bacterium counts 4.4×10~6～1.01×10~8 cfu/g that met the Chinese milk drink standard.
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2009, Vol. 23 
