摘要
为解决红薯淀粉浆液淀粉沉淀速度快、不便于工业化生产的问题,在红薯淀粉浆液中加入一定比例的鸡胸肉泥,增强淀粉颗粒在浆液中的悬浮性,延缓淀粉沉淀速度,使其满足工业化生产要求,同时减少肉中水分和脂肪的流失,改善产品结构。
To solve the problem of the sweet potato starch slurry’ s quick precipitation and incon？venience in industrialized production, a certain proportion of minced chicken meat was added into the slurry. It could enhance the starch’ s suspension and delay the starch deposition rate. The products were made to meet the requirement of industrialized production. At the same time, it could reduce the loss of water and fat in the meat and improve the product structure.
出处
《肉类工业》
2015年第5期16-17,共2页
Meat Industry
关键词
红薯淀粉
鸡酥肉
工业化
sweet potato starch
crisp chicken meat
industrialization
