现代食品科技2012，Vol.28Issue(11)：1558-1561,1568,5.
乡居火锅肠的研制
Development of a Chafing Dish Sausage
师文添1
作者信息
- 1. 江苏食品职业技术学院,江苏淮安223003;江苏省食品加工工程技术研究开发中心,江苏淮安223003
- 折叠
摘要
Abstract
In this paper, a kind of chafing dish Sausage was developed, and the optimal formula and technology which were ascertained by orthogonal experiments based on single factor experiments were as follows: fresh chicken breast 30%, chicken skin 10%, soybean separation protein 2%, com modified starch 9%, kara rubber 0.20%, salt 1.6%, monosodium glutamate 0.3%, digesting temperature 90 centigrade degree, digesting time 40 minutes, slice thickness 4 millimeter and digesting time 60 minutes when rinse swilling.关键词
火锅肠/配方/工艺Key words
chafing dish sausage/ formula/ technology引用本文复制引用
师文添..乡居火锅肠的研制[J].现代食品科技,2012,28(11):1558-1561,1568,5.
