| 海苔芝麻猪肉松加工工艺 |
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| 引用本文： | 王开美.海苔芝麻猪肉松加工工艺[J].肉类工业,2011(12). |
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| 作者姓名： | 王开美 |
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| 作者单位： | 福建厨师食品集团有限公司研发部,福建漳州,363118 |
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| 摘 要： | 对海苔芝麻猪肉松的配方进行了研究,通过正交试验得到最佳配方为海苔3%、芝麻8%、豌豆粉5%、食盐3.0%、白砂糖15%、炒制时间为2.5h、水分含量控制在3%。
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| 关 键 词： | 海苔 芝麻 猪肉松 |
Processing technology of pork floss with dried seaweed and sesame |
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| WANG Kai-mei.Processing technology of pork floss with dried seaweed and sesame[J].Meat Industry,2011(12). |
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| Authors: | WANG Kai-mei |
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| Affiliation: | WANG Kai-mei |
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| Abstract: | In this paper,the formula of pork floss with dried seaweed and sesame was studied.The optimum condition determined through orthogonal experiments was as follow: 3% dried seaweed,8% sesame,5% pea meal,3.0% salt and 15% sugar,stir-frying for 2.5h,with 3% water content. |
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| Keywords: | dried seaweed sesame pork floss |
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