摘要
以熏烤风味火腿为研究对象,通过单因素试验、正交试验研究猪前腿肉与鸡肉质量比、卡拉胶添加量、复合磷酸盐添加量、红曲红添加量对熏烤风味火腿感官评分值的影响,研究结果表明:熏烤风味火腿最优配比为猪前腿肉与鸡肉质量比为8∶2、卡拉胶添加量0.7%、复合磷酸盐添加量0.5%、红曲红添加量80×10-6。
In this paper, smoked flavory ham was studied. The effects of the mass ratio of pork shoulder and chicken, the addition amount of carrageenan, phosphate and the monascus red on sensory evaluation score were assessed through the single factor experiments and orthogonal test. And the results showed that the optimal condition as follows ： mass ratio of pork shoulder and chicken was 8：2, the addition amount of carrageenan, phosphate and monascus red were 0.7% , 0.5 % and 80 ppm, respectively.
出处
《肉类工业》
2011年第11期12-15,共4页
Meat Industry
关键词
熏烤火腿
生产工艺
低温熟食
smoked ham
processing technology
low -temperature cooked food
