摘要
本实验将猪皮直接微细化处理,制成乳化猪皮。添加到鸡肉丸中,不仅增加了产品的出品率,而且使产品的弹性,切片性和口感均有提高。通过单因素试验和正交试验对添加乳化猪皮的速冻鸡肉丸配方进行了研究,确定了其配方。即鸡肉40.0%,鸡皮1.5%,乳化猪皮10.0%,调味料3.7%,复合磷酸盐0.3%,淀粉(土豆:玉米为3:2)7.5%,大豆组织蛋白5.0%,大豆分离蛋白2.0%,碎冰30.0%。
In this research, emulsifying pigskin was made by the micro-thinning processing. When the pigskin emulsified was addedi ntoc hickenm eatball,i tc ouldn oto nlyi ncreaset heo utturnr ateo fp roduct,b uta lsoi mprovet hee lasticity,s licec haracteristics and mouthfeel of the product. The formula of quick freezing chicken meatball added pigskin emusified was studied by single-factor and orthogonal test. The formula was determined： chicken 40.0%, chicken skin 1.5%, emulsified pigskin 10.0%, seasoning 3.7%, compound phosphate 0.3%, starch（proportion of potato to corn 3：2）7.5%, soybean tissue protein 5.0%, soybean separation protein 2.0% and icesludge 30.0%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期645-649,共5页
Food Science
关键词
速冻鸡肉丸
乳化猪皮
配方
quick freezing chicken meatball
emulsifying pigskin
formula
