摘要
本实验以鹅肉为原料,通过单因素试验及正交试验,探讨鹅肉松加工中主要工艺参数的最佳组合及辅料的最佳用量。结果表明,工艺参数的最佳组合为:煮制时间6h、烘烤温度70℃、烘烤时间90min、炒制时间40min。辅料添加量的最佳配比:白砂糖18%、酱油6%、食盐1.5%。制得的产品颜色金黄,呈松散的絮状,并且通过添加2%大豆蛋白使得出品率增加了16.3%,降低了生产成本。
The processing technology of dried goose floss and the amounts of three adjuncts were studied by single factor and orthogonaltests in this study. The results showed that the optimal processing conditions are as follows： boiling time of goose meat 6 hours, baking temperture and time 70 ℃ and 90 min respectively, and stir-frying time 40 min, and the potimal amounts of three adjuncts are sugar 18%, soy sauce 6% and salt 1.5% respectively. The final product is of golden yellow color and soft tissue state. The yield rete is increase by 16.3% by adding 2% soybean protein. Meanwhile, the product cost is decreased.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期147-149,共3页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD05A03)
关键词
鹅肉
肉松
加工工艺
goose meat
dried meat floss
processing technology
