| 果冻火腿肠的研制开发 |
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| 引用本文： | 刘敬斋. 果冻火腿肠的研制开发[J]. 肉类工业, 2009, 0(6) |
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| 作者姓名： | 刘敬斋 |
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| 作者单位： | 临沂新程金锣集团,山东临沂,276036 |
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| 摘 要： | 在火腿肠中添加果冻进行了试验研究,经单因素和正交试验确定果冻火腿肠的最优配方为:猪肉100%,果冻颗粒15%,卡拉胶0.4%,大豆蛋白3%,玉米淀粉8%,复合磷酸盐0.5%,食盐3.2%,香辛料0.5%,味精0.4%,白糖6%,红曲红色素0.025%.
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| 关 键 词： | 果冻 火腿肠 配方 |
Research and development of jelly sausage |
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| LIU Jing-zhai. Research and development of jelly sausage[J]. Meat Industry, 2009, 0(6) |
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| Authors: | LIU Jing-zhai |
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| Abstract: | In this paper,ham sausage added with jelly was studied.The optimum formula ascertained by one factor and orthogonal experiments was as follows:100%of pork,15% of jelly,0.4% of carrageenan,3% of soybean albumen,8% of corn starch,0.5% of compound phosphates,3.2% of salt,0.5% of piquant mate-rial,0.4% of monosodium glutamate,6% of sugar,0.025% of monascus pigment. |
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| Keywords: | jelly ham sausage formula |
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