| 紫菜鳕鱼猪肉灌肠的研制 |
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| 引用本文： | 高倩倩,刘学军.紫菜鳕鱼猪肉灌肠的研制[J].食品与机械,2012,28(2):219-221,253. |
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| 作者姓名： | 高倩倩 刘学军 |
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| 作者单位： | 1. 吉林农业科技学院文理学院,吉林吉林,132109
2. 吉林农业大学食品科学与工程学院,吉林长春,130118 |
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| 摘 要： | 以紫菜、鱼肉、猪肉为主要原料制作灌肠。主要研究紫菜添加量、鱼肉添加量、猪肉肥瘦比和淀粉添加量对灌肠品质的影响。结果表明,紫菜鳕鱼添加于猪肉中可制作新型灌肠;紫菜最适添加量10%,鱼肉最适添加量为20%,猪肉的肥瘦比为3∶7,淀粉最适添加量为6%。
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| 关 键 词： | 灌肠 紫菜 鳕鱼 配方 |
Development of laver cod pork chyster |
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| GAO Qian-qian
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LIU Xue-jun.Development of laver cod pork chyster[J].Food and Machinery,2012,28(2):219-221,253. |
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| Authors: | GAO Qian-qian LIU Xue-jun |
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| Affiliation: | 1.Texture College,Jilin Agricultural Science and Technology College,Jilin,Jilin 132109,China; 2.College of Food Science and Engineering,Jilin Agricultural University,Changchun,Jilin 130118,China) |
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| Abstract: | Used pork as raw material,Discussed and optimized the factors of the accessories proportion and the process of collar of brawn by single factor experiment and the orthogonal experiment.The results showed were as followed: ratio of fat to lean 2∶8;the optimal amounts of accessories were 2.0% salt,1.5% sugar,1.0% soy sauce;process parameters of the best combination: fried temperature at 160 ℃,fried time for 100 s.The product was brilliantly red,compact,obvious screw thread,full of scent and sapid. |
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| Keywords: | enemas laver cod formula |
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