摘要
采用单因素试验和正交试验考察专用香辛料用量、醋用量和辣子面用量3个因素对臊子肉蛋白质含量及感官指标的影响。结果表明:最优工艺配方为100g原料肉、专用香辛料2g、醋84g、辣子面20g。按照该工艺配方生产出的臊子肉不仅感官品质好,而且蛋白质含量较高。
In order to improve the quality of Qishan diced meat, the influence of special mixed species, vinegar and hot pepper powder on protein content and sensory indices of Qishan dice meat was evaluated using one-factor-at-a-time combined with orthogonal array design method. The optimal amounts of special mixed species, vinegar and hot pepper powder based on 100 g of raw meat were 2, 84 g and 20 g, respectively. Diced meat obtained was good in sensory quality and abundant in protein.
出处
《肉类研究》
2011年第10期19-21,共3页
Meat Research
关键词
臊子肉
工艺优化
感官品质
Qishan diced meat
process optimization
sensory quality
