Study the effects of different processes on the quality of sauce stewed pig nose with tumbler marinating and soak marinating.The ratio of tumbler marinating process is:2.5% sa1% white sugar;0.45% white spirit;0.3% sodium tripolyphosphate;0.2% sodium diacetate;0.4% sodium glutamate;0.05% D-sodium erythorbate;0.09% monascorubrin;0.03% sodium dehydroacetate;0.03% nisin;80 mg/kg NaNO2 .The ratio of tumbler marinating process is:except for the adding amount of NaNO2 is 40 mg/kg,the other materials'adding amount is 1 .5 times of tumbler marinating. The results show that:the overall sensory scores of tumbler marinating is lower than that of soak marinating;but the residues of NaNO2 is higher than that of soak marinating;the microbial content is nearly.The comprehensive assessment indicates that the sauce stewed pork nose produced by soak marinating has higher quality.%研究滚揉腌制和浸泡腌制等不同工艺对酱卤肉制品猪拱嘴品质的影响。滚揉腌制配比：食盐2.5%,白砂糖1%,白酒0.45%,三聚磷酸钠0.3%,双乙酸钠0.2%,谷氨酸钠0.4%,D-异抗坏血酸钠0.05%,红曲红0.09%,脱氢乙酸钠0.03%,乳酸链球菌素0.03%,亚硝酸钠80 mg/kg；浸泡腌制的配比：除亚硝酸钠为40 mg/kg外,其余辅料添加量均为滚揉腌制的1.5倍。结果显示：产品的感官总评分值低于浸泡组；微生物含量与浸泡组无较大差异；NaNO2残留量高于浸泡组。综合评定表明浸泡工艺制作的酱卤猪拱嘴有更高的品质。
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