节点文献
速冻猪肉丸的基本配方研究
STUDY ON FUNDAMENT INGREDIENTS OF QUICK-FROZEN-MEATBALL
【摘要】 采用L(934)正交实验法研究不同配料对速冻猪肉丸质量的影响及其加工的基本配方。结果表明:不同配料对速冻猪肉丸质量的影响不同;速冻猪肉丸加工的最适基本配方为:猪肉100g(精瘦肉70g、肥膘30g)、豌豆淀粉15g、水30g、食盐2.0g。
【Abstract】 Effects of different ingredients on the quality of Quick-frozen-meatball were studied by L9(34)experiment design to find its optimum ingredient combination .The results indicated that different ingredients exhibited varied effects on the quality of meatball.An optimal ingredients for processing quick-frozen meatball was found to as follows: pork meat 100 g(lean 70 g;fat 30 g), pea starch 15 g, water 30 g, salt 2.0 g.
【基金】 四川省科技厅资助项目
- 【文献出处】 食品研究与开发 ,Food Research and Development , 编辑部邮箱 ,2006年04期
- 【分类号】TS251.51
- 【被引频次】18
- 【下载频次】595