| 猪肉脯的研制 |
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| 引用本文： | 杨敏,张建华.猪肉脯的研制[J].农产品加工．学刊,2009(2). |
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| 作者姓名： | 杨敏 张建华 |
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| 作者单位： | 江苏食品职业技术学院食品工程系,江苏淮安,223003 |
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| 基金项目： | 江苏省高等学校大学生创新训练计划 |
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| 摘 要： | 采用正交试验,研究猪肉脯的原辅料配比及烘烤工艺条件。试验结果表明,猪肉脯的原辅料配比为:白砂糖7%,食盐3%,料酒2.5%,三聚磷酸钠0.15%;烘烤工艺条件为:烘干温度为65℃,烘干时间为5h,烘烤温度为250℃,烘烤时间为3min时,产品风味品质最好。
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| 关 键 词： | 猪肉 肉脯 工艺条件 |
Development of Dried Pork Slice |
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| Yang Min,Zhang Jianhua.Development of Dried Pork Slice[J].Nongchanpin Jlagong.Xuekan,2009(2). |
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| Authors: | Yang Min Zhang Jianhua |
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| Institution: | Department of Food Engineering;Jiangsu Food Science College;Huaian;Anhui 223003;China |
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| Abstract: | The orthogonal test design was adopted to study the formula and baking process conditions of dried pork slice. The results showed that the optimal process conditions of dried pork slice were:7% sugar,3% salt,2.5% cooking wine,0.15% sodium tripolyphosphate,65 ℃ drying temperature,5 h drying time,250 ℃ baking temperature and 3 min baking time. |
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| Keywords: | pork dried meat slice process conditions |
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