摘要
探讨了胡萝卜熏烤火腿基本加工工艺,并通过单因素试验、正交试验研究胡萝卜汁添加量、卡拉胶添加量、复合磷酸盐添加量、熏烤时间对胡萝卜熏烤火腿感官评分的影响,结果表明:胡萝卜汁添加量为14%,卡拉胶添加量为0.5%,复合磷酸盐添加量为0.5%,熏烤时间为25min。
The basic processing technique of carrots smoked ham was discussed in this article.Through the single factor experiments and orthogonal test, the effects of the addition of carrot juice, carrageenan, compound phosphate and smoked time on sensory evaluation score were as-sessed. The result showed that 14%carrot juice, 0.5% earrageenan, 0.5% compound phosphate, and smoking 20min.
出处
《肉类工业》
2013年第10期12-15,共4页
Meat Industry
关键词
胡萝卜汁
熏烤火腿
生产工艺
配方
carrot juice
smoked ham
processing technology
formula
