| 鸡骨泥酱的研制 |
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| 引用本文： | 李艳青,姜涛.鸡骨泥酱的研制[J].农产品加工．学刊,2007(5):47-50. |
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| 作者姓名： | 李艳青 姜涛 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 采用高压蒸煮后捣碎、热干燥后粉碎及冷冻后粉碎对鸡骨进行粉碎比较实验,确定鸡骨泥加工的最佳工艺。利用单因素实验、正交试验得出鸡骨泥酱的最佳配方。结果表明,鸡骨泥加工的最佳工艺为:冷冻后粉碎。鲜鸡骨泥酱中主要成分的最佳配比为:鸡骨泥15%,豆瓣酱25%,牛肉15%。
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| 关 键 词： | 鸡骨泥 粉碎 配方 |
| 文章编号： | 1671-9646（2007）05-0047-04 |
| 修稿时间： | 2007-03-14 |
Development of the Sauce with Chicken Bone Paste |
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| Li Yanqing,Jiang Tao.Development of the Sauce with Chicken Bone Paste[J].Nongchanpin Jlagong.Xuekan,2007(5):47-50. |
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| Authors: | Li Yanqing Jiang Tao |
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| Institution: | Heilongjiang August First Land Reclamation University, Daqing, Heilongjiang 163319, China |
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| Abstract: | The study adopts smashing after high-pressured steam boiling, smashing after hot drying and crushing after freezing to the chicken bone on the comparison experiment of smashing. Making use of the single factor experiment and the orthogonal experiment obtains the optimum proportion of chicken bone paste sauce. The result indicates that the best craft of chicken bone paste processing is crushing after freezing, the optimum proportion of the principal constitute in the fresh chicken bone paste sauce is chicken bone paste 15%, thick bean sauce 25%, and beef 15%. |
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