【摘要】 本试验研究了添加不同浓度的明胶或猪皮胶以及进行 2 4h、4 8h腌制对水晶肉冻品质的影响。试验结果表明 :以腌制 2 4h、添加 5%明胶或 50 %猪皮胶的水晶肉冻品质最佳。更多还原

【Abstract】 The experiment has studied the effect on the quality of the pebble jellied meat when added different consistencies of gelatin and cured for 24 h or 48 h. The result of the experiment shows that under the conditions of being cured for 24 h and add ed 5 percents of binder or 50 percents of collagen of pigskin, the quality of the pebble jellied meat is the best .更多还原