摘要
为满足人们对方便食品的需求,开发具有保健功能的石岐鸽肉产品。在单因素试验基础上,通过正交试验对生产中的关键工艺进行优化。结果表明,产品中鸽子肉用量40%,里脊肉用量15%,干松茸用量4%,干雪耳用量2%,工艺中鸽子肉和猪里脊肉的煮制时间为70 min,所有物料混合后的烘干温度为90℃,其他添加剂按照国标规定加入,控制水分在3%以下。按此配方生产的羹,冲调性好,具有浓郁的鸽子和松茸香味,易咀嚼,有韧劲,香味协调。
In order to meet people’s demand for convenient food,the health function of Shiqi pigeon meat product was developed.On the basis of single factor,orthogonal test was carried out to optimize the important technology and product formula in production.The results showed that the product formulation is composed of 40%Shiqi pigeon,15%pork tenderloin,4%dried Tricholoma matsutake,2%dried snow ear,and the rest of the material was added in accordance with the national standard.The cooking time of the whole pigeon and pork tenderloin was 70 min,and drying temperature was 90℃after all materials was mixed;Water was kept below 3%.The soup was produced according to this formula,with good impact,strong pigeon and matsutake flavor,easy to chew,and fragrance coordination.
作者
淮亚红
郭艳峰
李敏
雷红涛
张延杰
HUAI Yahong;GUO Yanfeng;LI Min;LEI Hongtao;ZHANG Yanjie(Department of Biomedical Sciences,Zhongshan Torch Polytechnic(Zhongshan 528436);College of Food Science,South China Agricultural University(Guangzhou 510642);Juxiangyuan Health Food(Zhongshan)Co.,Ltd.(Zhongshan 528437))
出处
《食品工业》
CAS
北大核心
2019年第4期38-41,共4页
The Food Industry
基金
2017年度广东省教育厅重点平台和科研项目(2017GKTSCX078)
关键词
鸽子肉
松茸
羹
速食
pigeon meat
Tricholoma matsutake
soup
fast food
