摘要
对紫菜松仁牛肉松的配方进行了研究,通过正交试验得到最佳配方为紫菜丝18%、松仁粉8%、黄原胶0.4%、食盐3.0%、大豆蛋白2.0%、白砂糖2.5%、煮制时间为3.5h、水分含量控制在10%。
In this paper, the formula of dried beef floss with laver and pine nut was studied. The optimum condition in reflux method selected through orthogonal experiments was as follows： 18% of laver wire, 8% of pine nut powder, 0.4% of xanthan gum, 20% of salt, 2.0% of soybean protein and 2. 5% of sugar; 3.5h of reflux time; 10% of water content.
出处
《肉类工业》
2010年第8期11-13,共3页
Meat Industry
关键词
紫菜
松仁
牛肉松
laver
pine nut
dried beef floss
