摘要
以紫菜、鱼肉、猪肉为主要原料制作灌肠。主要研究紫菜添加量、鱼肉添加量、猪肉肥瘦比和淀粉添加量对灌肠品质的影响。结果表明,紫菜鳕鱼添加于猪肉中可制作新型灌肠;紫菜最适添加量10%,鱼肉最适添加量为20%,猪肉的肥瘦比为3∶7,淀粉最适添加量为6%。
Used pork as raw material,Discussed and optimized the factors of the accessories proportion and the process of collar of brawn by single factor experiment and the orthogonal experiment.The results showed were as followed： ratio of fat to lean 2∶8;the optimal amounts of accessories were 2.0% salt,1.5% sugar,1.0% soy sauce;process parameters of the best combination： fried temperature at 160 ℃,fried time for 100 s.The product was brilliantly red,compact,obvious screw thread,full of scent and sapid.
出处
《食品与机械》
CSCD
北大核心
2012年第2期219-221,253,共4页
Food and Machinery
关键词
灌肠
紫菜
鳕鱼
配方
enemas
laver
cod
formula
