摘要
主要研究了蜂蜜在烘干鸡大胸块产品中的添加量,通过试验,筛选出最佳的添加量。在工艺参数不变的情况下,蜂蜜添加量为0.02%时,产品的感官较好。
Honey addition in dried piece chicken breast to improve product quantity was mainly in- vestigated in this article. The optimal addition amount was selected through the test. When added 0.02% of honey, with other parameters unchanged, sensory quality of dried piece chicken breast was the best.
出处
《肉类工业》
2012年第10期18-19,共2页
Meat Industry
关键词
蜂蜜
烘干鸡大胸块
感官质量
honey
dried piece chicken breast
sensory quality