| 油炸香脆藏香猪肉片加工研究 |
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| 引用本文： | 辜雪冬,谢磊,吴洪,王常勇,张沙沙,马长中. 油炸香脆藏香猪肉片加工研究[J]. 中国调味品, 2011, 36(11) |
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| 作者姓名： | 辜雪冬 谢磊 吴洪 王常勇 张沙沙 马长中 |
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| 作者单位： | 西藏农牧学院食品科学学院,西藏林芝,860000 |
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| 基金项目： | 四川省教育厅川菜研究中心重点项目,西藏农牧学院大学生创新实验计划资助 |
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| 摘 要： | 油炸香脆藏香猪肉片以西藏林芝藏猪为主要加工原料,充分利用藏猪细嫩、爽口的肉质特性,灵活运用初煮、复煮、挂糊、油炸等传统食品生产加工工艺,并加以突破.特别是挂糊工艺,充分发挥快速发酵剂的起泡作用,经过正交实验和感官评定得到了最适宜的复煮配方为盐2％、味精0.5％、白砂糖1.3％、五香粉0.4％以及糊的配方为泡打粉3％、色拉油14％、鸡蛋蛋黄30％、制糊用水103％.
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| 关 键 词： | 藏香猪 油炸 加工 |
Study on deep-frying process of Tibetan pork |
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| GU Xue-dong,XIE Lei,WU Hong,WANG Chang-yong,ZHANG Sha-sha,MA Chang-zhong. Study on deep-frying process of Tibetan pork[J]. China Condiment, 2011, 36(11) |
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| Authors: | GU Xue-dong XIE Lei WU Hong WANG Chang-yong ZHANG Sha-sha MA Chang-zhong |
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| Affiliation: | GU Xue-dong,XIE Lei,WU Hong,WANG Chang-yong,ZHANG Sha-sha,MA Chang-zhong(Tibet Agriculture and Animal Husbandry College,School of Food Science,Linzhi 860000,China) |
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| Abstract: | This product to Tibetan pork for main raw material processing,make full use of Tibetan pig meat and refreshing,flexibility,cooking,cooking early starching operation.Fried food production process etc.Especially starching operation process,give full play to the role of bubbles,rapid culture through orthogonal experiment and sensory obtained the appropriate after cooking and paste.the most appropriate cooked formula for the complex is salt 2%,0.5% monosodium glutamate,sugar 1.3%,0.4% of five-spice powder and t... |
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| Keywords: | Tibetan pig deep-fried process |
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