摘要
采用正交试验,研究猪肉脯的原辅料配比及烘烤工艺条件。试验结果表明,猪肉脯的原辅料配比为:白砂糖7%,食盐3%,料酒2.5%,三聚磷酸钠0.15%;烘烤工艺条件为:烘干温度为65℃,烘干时间为5h,烘烤温度为250℃,烘烤时间为3min时,产品风味品质最好。
The orthogonal test design was adopted to study the formula and haking process conditions of dried pork sliee. The results showed that the optimal process conditions of dried pork slice were： 7% sugar, 3% salt, 2.5% cooking wine, 0.15% sodium tripolyphosphate, 65 ℃ drying temperature, 5 h drying time, 250 ℃ baking temperature and 3 rain baking time.
出处
《农产品加工（下）》
2009年第2期13-15,共3页
Farm Products Processing
基金
江苏省高等学校大学生创新训练计划项目(JO704)
关键词
猪肉
肉脯
工艺条件
pork
dried meat slice
process conditions
