摘要
在传统风味的基础上,添加了柠檬汁和脱水芹菜碎;试验以鸡腿排通过添加柠檬汁和脱水芹菜碎,研究不同配比对鸡腿排风味的影响。结果表明:当鸡腿肉∶柠檬汁∶芹菜碎的比例为100∶9∶5时,产品风味浓郁,口感鲜嫩。
On the basis of traditional flavor,lemon juice and dehydrated chopped celery were added. Through adding lemon juice and dehydrated chopped celery to drumstick row,the effect of different ratio on the flavor of drumstick row was studied. The result showed： when the ratio of drumstick meat,lemon juice and dehydrated chopped celery was 100 ∶ 9 ∶ 5,the flavor of the products was rich,and the taste was fresh and tender.
出处
《肉类工业》
2016年第7期10-12,共3页
Meat Industry
关键词
鸡腿排
柠檬汁
芹菜碎片
加工工艺
drumstick row
lemon juice
chopped celery
processing technology
