| 盐水猪肝加工工艺的研究 |
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| 引用本文： | 王熙,姚微,曲彤旭. 盐水猪肝加工工艺的研究[J]. 黑龙江八一农垦大学学报, 2009, 21(4): 81-83 |
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| 作者姓名： | 王熙 姚微 曲彤旭 |
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| 作者单位： | 哈尔滨学院生命科学与化学学院,哈尔滨,150086;黑龙江农垦职业学院 |
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| 摘 要： | 为改善熟制猪肝的鲜嫩度、口感和保存率,对盐水猪肝的加工工艺进行了研究。以加盐时间、料液比、煮制时间为因素,分别设计和实施了单因素及多因素进行正交试验。结果表明,加盐时间5 min,料液比1/75,煮制时间10 min,通过此工艺过煮出的猪肝综合品质最佳。
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| 关 键 词： | 水煮工艺 猪肝 正交设计 工艺条件 |
Research on the Processing Crafts of Boiled Pig Liver with Salt |
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| Wang Xi,Yao Wei,Qu Tongxu. Research on the Processing Crafts of Boiled Pig Liver with Salt[J]. journal of heilongjiang bayi agricultural university, 2009, 21(4): 81-83 |
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| Authors: | Wang Xi Yao Wei Qu Tongxu |
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| Affiliation: | Wang Xi, Yao Wei, Qu Tongxu (1. College of Life Science and Chemistry, Harbin University, Harbin 150086;2. Heilongjiang Nongken Vocational College ) |
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| Abstract: | In order to improve the fresh and tenderness degree、taste and preservation rate of pig liver,the processing crafts of boiled pig liver with salt was studied.Taking the time of adding salt,the proportion of material and liquid and the time of boiling as factors,the single and more factors of orthogonal experiment were designed and carried out.The results showed that： the time of adding salt was 5 min,the proportion of material and liquid was 1/75 and the time of boiling was 10 minutes. |
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| Keywords: | boiling craft pig liver orthogonal experiment processing crafts |
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