摘要
介绍西式火腿的基本加工工艺,并通过单因素试验、正交试验对配方和生产工艺就行了研究,确立了最佳工艺配方:滚揉时间12h、复合磷酸盐添加量0.5%、大豆分离蛋白添加量3%。
The primary processing procedure of western restructuring pork ham was introduced, and single -factor and orthogonal experiments were employed to and the optimum condition were; trundling 12 hours, adding 0.5%, 3%, respectively. study the processing technique and formula, compound phosphate and soy protein isolate
出处
《肉类工业》
2012年第3期10-12,共3页
Meat Industry
关键词
西式重组火腿
生产工艺
研究
western restructuring pork ham
technology
research
