摘要
对火腿肠中添加泡菜进行了研究,通过单因素和正交试验,确定泡菜火腿肠的最优配方为猪肉40%,玉米淀粉6%,泡菜6%,白砂糖2%,食盐1.5%,大豆分离蛋白3%,复合磷酸盐0.5%,卡拉胶0.4%,香辛料0.4%,味精0.4%,异抗坏血酸钠0.1%,亚硝酸钠0.01%。
In this article, ham sausage added with pickles was studied. The optimum formula ascertained by single factor experiment and orthogonal experiments was as follows： 40% pork, 6% corn starch, 6% pickles, 2% sugar, 1.5% salt, 3% soybean protein, 0.5% compound phosphates, 0.4% carrageenan, 0.4% spice, 0.4% monosodium glutamate, 0.1% sodium erythorbate and 0.01% sodium nitrite.
出处
《肉类工业》
2012年第8期2-4,共3页
Meat Industry
关键词
泡菜
火腿肠
配方
pickles
ham sausage
formula
