摘要
为充分利用整鸡分割后的鸡骨架,介绍了鸡骨辣椒酱的加工工艺。将鸡骨冷冻粉碎后磨成骨泥,加入各种辅料,煮沸,冷却到40℃灌装成品,并说明了在生产过程中应注意的事项。成品中鸡骨辣椒酱氨基酸态氮≥4.5 g/kg,NaC l≥80 g/kg。
In order to make full use of chicken skeleton, this article introduces the processing technology of chili sauce with chicken bone mash. Chicken bones are first frozen and mashed, and boiled with other ingredients and then cooling until at the temperature of 40℃. The final product will be canned. This article also points out some notices for the production process, In the chili sauce, nitrogen in amino acid ≥4.5g/kg,NaCl〉80g/kg.
出处
《江苏调味副食品》
2006年第3期34-35,共2页
Jiangsu Condiment and Subsidiary Food
关键词
鸡骨
辣椒酱
加工工艺
chicken bone
chili sauce
processing technology
