摘要
阐述了兔肉糕的加工工艺,并对配方中添加大豆分离蛋白、磷酸盐、变性淀粉、β-环状糊精的作用进行了探讨,同时对绞肉、斩拌、蒸煮、兔肉与猪肥膘的不同配比对兔肉糕质量的影响也进行了探讨,确定了某些合理的工艺参数。
This paper made on exposition of processing technology of Rabbit Loaf, especially deeply delving into the action of adding soybean separation protein, phosphate, modified starch, β-CD in formula. The influence on the quality of Rabbit Loaf during wring meat, chopping, boiling and different material of rabbit meat and fat back, and some rational parameters were also defined.
出处
《食品研究与开发》
CAS
北大核心
2005年第5期117-119,共3页
Food Research and Development
基金
河南科技大学科研基金项目(2004QN005)
