食品与机械2011，Vol.27Issue(4)：152-155,4.DOI:10.3969/j.issn.1003-5788.2011.04.045
姜味鸡肉糜脯加工技术研究
Study of processing technology on preserved chicken meat mash with ginger flavour
摘要
Abstract
To develop nourishing and specially flavor preserved chicken meat mash with ginger flavour, chicken chest meat and ras ginger were chosen as main materials. Results showed that products flavor was optimum when raw ginger juice concentration was 2. 8%; the best preserved condition was salt 2.4%, saccharose 10%, 0 ~ 4 ℃ and 1. 5 ~ 2 h.关键词
生姜/鸡肉糜脯/感官评定Key words
raw ginger / preserved chicken meat mash/ sensory evaluation引用本文复制引用
高晓平,黄现青,付进华,赵改名,李苗云,孙灵霞..姜味鸡肉糜脯加工技术研究[J].食品与机械,2011,27(4):152-155,4.基金项目
河南省教育厅自然科学研究计划项目(编号:2010A550007) （编号:2010A550007）
