摘要
研究利用鹅肉制作了3种不同风味的火腿肠,首先通过单因素试验确定原味鹅肉火腿肠的最优配方,然后根据原味鹅肉火腿肠的配方进一步开发研制孜然鹅肉火腿肠和玉米鹅肉火腿肠,最后得到原味鹅肉火腿肠的最佳配方为鹅瘦肉100kg+2%大豆蛋白+辅料、孜然鹅肉火腿肠的最佳配方为鹅瘦肉100kg+2%大豆蛋白+0.3%孜然粉+辅料、玉米鹅肉火腿肠的最佳配方为鹅瘦肉100kg+2%大豆蛋白+12%甜玉米+辅料。
Take the goose meat as raw materials, make three different flavor goose sausages. Firstly, confirm the optimal formula of goose sausage of primary flavor through the single factor experiment. Then according to the above formula to develop cumin goose sausage and corn goose sausage. Finally we came to the conclusions that the best formula of goose sausage of primary flavor is 100 kg goose muscle＋2% soy protein＋supplementary, the best formula of cumin goose sausage is 100 kg goose muscle＋2% soy protein＋ 0.3% cumin＋supplementary, the best formula of corn goose sausage is 100 kg muscle＋2% soy protein＋12% sweet corn＋supplementary.
出处
《食品科技》
CAS
北大核心
2008年第9期52-54,共3页
Food Science and Technology
基金
黑龙江省农垦总局科技计划项目
