鸡肝酱的研制 |
| |
引用本文: | 马元元,杨雁,袁书高,孔祥欧,黄艾祥. 鸡肝酱的研制[J]. 肉类工业, 2012, 0(1): 21-23 |
| |
作者姓名: | 马元元 杨雁 袁书高 孔祥欧 黄艾祥 |
| |
作者单位: | 云南农业大学食品科学技术学院;昆明华曦牧业集团有限公司 |
| |
基金项目: | 云南省农业科技创新工程(2008LA004) |
| |
摘 要: | 鸡肝酱是一种营养丰富,风味独特,附加值高的即食熟肉制品。通过对最佳艺流程的筛选,研制开发符合相关质量要求商业无菌,保持期长的鸡肝酱。鸡肝酱的水分含量58.9%,食盐1.4%,亚硝酸盐5.9mg/kg,过氧化值0.05g/100g,酸价0.82mg/g。
|
关 键 词: | 鸡肝酱 工艺配方 理化测定 感官评定 产品质量 |
Research on chicken liver sauce |
| |
Affiliation: | MA Yuan-yuan YANG Yan YUAN Shu-gao et al. |
| |
Abstract: | Chicken liver sauce is a kind of ready-to-eat cooked meat product with rich nutrition,unique flavor and high additional value.Through screening the best technique process,chicken liver sauce was developed,meeting with the quality requirements of commercial sterilization and a long shelf life.Moisture content of chicken liver sauce was 58.9%,salt 1.4%,nitrite 5.9 mg/kg,peroxide value 0.05 g/100g,acid value of 0.82 mg/g. |
| |
Keywords: | chicken liver sauce processing and formulation physicochemical determination sensory evaluation product quality |
本文献已被 CNKI 等数据库收录! |
|