摘要
本文研究了低成本鸡肉丸生产中,主要辅料成分食盐、卡拉胶、大豆分离蛋白、碳酸氢钠、淀粉、复合磷酸盐、水对成品的弹性、保水率和感官的影响。结果表明主要辅料最佳添加量为:食盐2%、卡拉胶0.35%、大豆分离蛋白1.0%、碳酸氢钠0.13%、淀粉15%、复合磷酸盐0.25%、水30%。
This text studies low cost of chicken meatball, effect of elasticity,retention rate and sense organ on mainly minor incredient salt,carrageenan,soybean protein isolate,sodium bicarbonate,starch,phosphate and water. The result is salt 2%, carrageenin 0.35%,soybean protein isolate 1.0%, sodium bicarbonate 0.13%, starch 15%,phosphate 0.25%, water 30%.
出处
《肉类研究》
2008年第6期22-24,共3页
Meat Research
关键词
鸡肉丸
辅料成分
Chicken meatball
Ingredient
