食品与机械2012，Vol.28Issue(2)：213-215,3.
油炸猪肉卷加工工艺及质量控制研究
Study on processing and quality control of fried collar of brawn
刘学军 1李雪峰1
作者信息
- 1. 吉林农业大学食品科学与工程学院,吉林长春130118
- 折叠
摘要
Abstract
This study mainly used pork as raw material, By single factor experiment, and the orthogonal experiment, to discuss and optimize the factors of the accessories proportion and the process of collar of brawn . The results showed that Than lean for 2:8, the optimal amounts of accessories are 2. 0% salt, 1. 5% sugar, 0. 5% soy sauce,process parameters of the best combination: Fried temperature at 160?, Fried for 100 s. The product was brilliantly red, compact, obvious screw thread , full of scent and sapid.关键词
油炸/猪肉卷/工艺/质量控制Key words
deep-fried/collar of brawn/technology/quality control引用本文复制引用
刘学军,李雪峰..油炸猪肉卷加工工艺及质量控制研究[J].食品与机械,2012,28(2):213-215,3.
