| 香菇鸡肉低温火腿的研制 |
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| 引用本文： | 于伟. 香菇鸡肉低温火腿的研制[J]. 肉类工业, 2012, 0(5): 10-13 |
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| 作者姓名： | 于伟 |
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| 作者单位： | 黑龙江省农产品加工工程技术研究中心,黑龙江大庆,163319 |
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| 摘 要： | 香菇是一种优质的食用菌,具有抗肿瘤、抗病毒、抗凝血、消炎等生理活性。试验以香菇和鸡肉为原料,通过单因素试验和正交试验对香菇鸡肉低温火腿进行了研制。得到的最佳配方为:香菇12%、淀粉12%、混合增稠剂0.6%、香辛料1.0%。
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| 关 键 词： | 低温火腿 香菇 生产技术 |
Development of low temperature chicken ham adding mushroom |
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| Abstract: | Mushroom is a kind of high quality edible fungus,possessing some physiological activity such as antitumor,antiviral,antioxidant,anti-inflammatory and other coagulation.In this study,mushroom and chicken meat were selected as material,the best formula obtained through the single factor experiment and orthogonal experiment was: mushroom 12%,starch 12%,mixed thickener 0.6%,and spice 1.0%. |
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| Keywords: | low temperature ham mushrooms processing technique |
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