摘要
本文以肌肉组织结构及其在加工过程中的变化为理论依据，经过大量实验，分析研究出提高肉制品保水率和嫩度的方法；并寻找出适用于猪肉、牛肉、鸡肉等肉制品的混合嫩化添加剂，从而使肉制品在保持原有色泽、风味的基础上，明显提高其嫩度和保水性能，出品率可提高１０％以上。
Based on the structure of muscle tissues and its changes under boiling pro-cessing,the method to improve moisture holding capacity and tenderness of meat productswas found after repeated experiments and so were the additives that could be used suitably totender products of fowl,pork and beef.Thus,the tenderness and moisture holding capacitycould be greatly improved with a bonus of 10%yield of meat products while maintaining itsoriginal flavour and taste.
出处
《郑州粮食学院学报》
1995年第3期74-78,共5页
Journal of Zhengzhou Institute of Technology
关键词
肉制品
添加剂
出品率
保水率
嫩度
Meat product
meat additive
yield
tenderness
moisture holding capacity
