摘要
针对无锡小笼包馅心口味及品质上存在的问题,在传统馅心配方工艺基础上,探索了猪皮冻制作工艺,以及猪皮冻、肉糜、绵白糖的添加比例对小笼包感官品质的影响。无锡小笼包馅心优化配方为:净猪腿肉糜500 g、猪皮冻500 g、酱油40 g、绵白糖100 g、料酒25 g、精盐10 g、香葱25 g、生姜40 g、味精7.5 g。
In this paper,based on the traditional stuffing recipe process and the problems of taste and quality of Wuxi dumplings stuffing,the production process of frozen pigskin was studied,as well as the proportion of frozen pigskin,meat and sugar. The optimized formulation of Wuxi dumpling fillings is pork leg mince of 500 g,frozen pigskin of 500 g,soy sauce of 40 g,white sugar of 100 g,cooking wine of 25 g,salt of 10 g,green onion of 25 g,ginger of 40 g,monosodium glutamate( MSG) of 7. 5 g.
出处
《江苏调味副食品》
2014年第4期10-13,共4页
Jiangsu Condiment and Subsidiary Food
关键词
无锡小笼包
馅心
优化配方
Wuxi dumplings
stuffing
optimized formulation
