摘要
阐述了不同淀粉对肉皮肠质量的影响,通过感官评定及质构测定确定添加马铃薯凝胶淀粉肉皮肠的组织状态及质量都优于添加马铃薯原淀粉的肉皮肠,通过质构测定确定最佳的主料配方为马铃薯凝胶淀粉12kg,猪皮5kg、瘦肉85kg、肥肉15kg。
The effect of different starch on the quality of pork skin sausage was described. Accord- ing to sensory evaluation and texture measurement, it was determined that the structural state and quality of pork skin sausage which was added potato gelatin starch were better than that of pork skin sausage which was added potato native starch. The optimum ingredient formula was determined measurement, and it was potato gelatin starch 12, pork through texture skin 5, lean 85, and fat meat 15 （unit：kg）.
出处
《肉类工业》
2017年第11期37-38,共2页
Meat Industry
关键词
淀粉
变性淀粉
肉皮肠
starch
modified starch
pork skin sausage
