摘要
以鹅肉和苦瓜为主料,猪肥肉为配料,以香辛料和淀粉为辅料,通过单因素试验和正交试验,针对苦瓜汁鹅肉火腿的配方进行了研究,结果表明:肥肉的添加量20%,苦瓜汁的添加量10%,香辛料的添加量为0.8%,淀粉的添加量为10%时,产品质量最优。
In this study, the goose meat and hitter gourd were taken as raw materials, and the Spice and the starch as the supplementary material, the recipe of the bitter gourd and goose meat of ham was determined through the single factor experiment and the orthogonal experiment. The result showed that： when the accession of the fat was 20% ; the bitter gourd juice 10% ; the Spice 0.8% ; the starch 10%, the product quality was the best
出处
《肉类工业》
2012年第2期19-22,共4页
Meat Industry
关键词
鹅肉
苦瓜
火腿
生产技术
goose meat
bitter gourd
ham
processing technique
