【摘要】 熏酱肘是带骨酱猪肘子的拓展加工产品,是采用西式肉制品加工工艺与中式肉制品加工工艺相结合而制的产品。熏酱肘产品的配方为:猪前腿肉80kg、猪皮35kg、鸡胸肉20kg、水18kg、玉米淀粉8kg、分离大豆蛋白3kg、白砂糖0.25kg、食用盐3.2kg、酱油(酱煮用)2.5kg、胡椒粉0.6kg、苯甲酸钠0.15kg、异Vc-钠0.15kg、味精0.2kg、亚硝酸盐0.015kg、脱氢乙酸钠0.01kg、乳酸钠0.15kg、复合磷酸盐0.4kg、红曲红0.10kg。产品中西风味兼呈,老少皆宜。企业可大批量加工,经济效益可观。更多还原

【Abstract】 Smoked and sauced elbow was an expanding processing products of sauced pig elbow with bone, Western meat processing technology and Chinese meat processing technology were compared, and the productswere made. The formula of smoked and sauced elbow product was as follows: pig foreleg was 80 kg, and pig skin was 35 kg, and chicken breast was 20 kg, and water was 18 kg, and corn starch was 8 kg, and isolated soybean protein was 3 kg, and sugar was 0.25 kg, and edible salt was 3.2 kg, and soy sauce(for sauce cooking) was 2.5 kg, and pepper was 0.6 kg, and sodium benzoate was 0.15 kg, and iso Vc-sodium was 0.15 kg, and monosodium glutamate was 0.2 kg, and nitrite was 0.015 kg, and sodium dehydroacetatewas 0.01 kg, and sodium lactate was 0.15 kg, and compound phosphate was 0.4 kg, and Monascus red was 0.10 kg. The product had both Chinese and Western flavor, and it was suitable for all ages. It could be processed in large quantities by enterprises, and the economic benefits were considerable.更多还原