南瓜火腿的研制

Development of Pumpkin Ham

对南瓜火腿配方进行了研究。经正交试验确定南瓜火腿的最佳配方为:鸡肉35%、猪2#肉20%、南瓜10%、大豆分离蛋白2.0%、玉米变性淀粉1.5%、卡拉胶0.4%、复合磷酸盐0.4%、食盐1.5%、白糖1.5%、葡萄糖1%、香辛料0.1%、红曲红色素0.01%、诱惑红色素0.001%、保鲜剂0.5%,水适量,最佳蒸煮烟熏工艺为:65℃干燥30 min、75℃烟熏30 min、84℃蒸煮60 min。

A kind of pumpkin ham was developed,and the optimal formulas,smoked and heating method which were ascertained by orthogonal experiments were as follows： chicken breast 35%,fresh grade legs 20%,purple sweet potatoes 10%,soybean separation protein 2.0%,corn modified starch 1.5%,carrageenan 0.4%,compound phosphates 0.4%,salt 1.5%,white sugar 1.5%,glucose 1%,spice powder 0.1%,red tune erythrophyll 0.01%,enticement erythrophyll 0.001%,antistaling agent 0.5%,water suitable,the dry temperature 65 ℃ keeping 30 min,the smoking temperature 75 ℃ keeping 30 min,the heating temperature 84 ℃ keeping 60 min.