肉类研究Issue(7)：14-16,3.
新型即食腊肠中“肉松”结构的形成工艺研究
Study on forming processing of meat floss in new type instant Chinese sausage
肖永强 1陈文辉 1朱玉安 1郭锡铎1
作者信息
- 1. 唐人神集团技术中心 湖南株洲 412000
- 折叠
摘要
Abstract
The density of meat was taken as the main index, the effects of main factors on forming processing of meat floss in new type instant sausage were studied, and the optimal processing technology were determined. The result showed that stirred 3min at 6-8℃, cured 15h at 0-4℃, cooked 60min at 85℃ and roasted 6 h at 65℃. The mechanism of the formation of meat floss structure was analyzed and dis-cussed.关键词
即食腊肠/肉松/肉丝密度/休闲食品Key words
instant Chinese sausage/meat floss/meat floss density/leisure foods引用本文复制引用
肖永强,陈文辉,朱玉安,郭锡铎..新型即食腊肠中“肉松”结构的形成工艺研究[J].肉类研究,2014,(7):14-16,3.
