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火腿香菇软罐头的研制 预览 被引量:3

Development of soft canned food of ham with shiitake
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摘要 选用色、香、味及营养功能俱佳的富源火腿和香菇为原料,结合软罐头的生产工艺,制成一种菌肉复合型软罐头。通过感观评定,确定了富源火腿的煮制时间为2.5h,香菇的合理添加量为10%;采用正交设计方案确定了白糖、味精、红辣椒油、芝麻的最佳的添加量分别为2%、0.05%、4%、1%。 Compound shiitake mushroom and ham soft was made through soft canned food processing technology in this study. The Fuyuan ham which was with nice color, excellent flavor, good taste and nutritional function, and shiitake mushroom were chosen as raw material. The sensory evaluation results revealed that the optimal technological parameters were as follows : cooking time of Fuyuan ham was 2. 5 hours and mushroom adding proportion was 10 percents. The Orthogonal experiments results showed that the optimal prescription was 2 % sugar, 0. 05 % monosodium glutamate, 4 % chili oil and 1% sesame.
作者 郭刚军 王全会 龚加顺 黄艾祥 GUO Gang-jun WANG Quan-hui GONG Jia-sun etc.
出处 《肉类工业》 2008年第4期 16-18,共3页 Meat Industry
关键词 火腿 香菇 软罐头 正交实验 感官评定 ham mushroom soft canned food orthogonal experiments sensory evaluation
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