摘要
以小米、骨粉(羊骨酶解、灭酶、离心后的骨泥经烘干而得)、鸡大胸肉和鸡皮为主要原料,通过单因素试验和正交试验,研制小米鸡肉高钙肠的配方及生产工艺。研究结果显示:小米烘烤粉碎后以米粉的形式添加到鸡肉中,小米粉添加量为25%、骨粉添加量为6%(以鸡肉重计);小米鸡肉高钙肠的熟制工艺是:在70℃下烘烤50 min,然后在85℃下煮制30 min,最后在75℃烘烤40 min。经检测分析,本产品主要理化及卫生指标均符合同类产品的国家标准。
This thesis focuses mainly on the preparation and technology of millet-chicken sausage, using millet, bone powder, chicken and skin as raw material. The result showed that： millet was added into the chicken in the form of powder after baking and smashing. The amount of the millet powder was 25 % and the bone powder was 6 % （of the weight of the chicken）. Under the research condition, roasting and boiling is obtained as follow： millet-chicken sausage was first baked at the temperature of 70 ℃ for 50 min, then boiled at the temperature of 85 ℃ for 30 min, finally baked at 75 ℃ for 40 min. Final analysis showed that the physical, chemical and sanitation index of the product meet with the national standards of other similar products.
出处
《食品研究与开发》
CAS
北大核心
2008年第8期88-92,共5页
Food Research and Development
基金
天津市科委星火计划项目"羊骨胶原多肽系列产品的开发应用"(07ZHXHNC05500)
关键词
小米
鸡肉肠
骨粉
生产工艺
millet
chicken sausage
bone powder
technology
