摘要
以鸡肝为主要原料,在单因素试验的基础上,通过L9(34)正交试验,研究鸡肝与猪背膘肉配比、淀粉添加量、大蒜添加量三个因素对产品整体品质的影响及最佳添加量。结果表明,鸡肝与猪背膘肉配比对产品品质影响最大,淀粉添加量次之,大蒜添加量对产品品质影响较小。鸡肝大蒜风味肠的最佳配方为:鸡肝与猪背膘肉配比为3:1、玉米淀粉添加量为27%、大蒜添加量为5%、白胡椒粉添加量为0.6%。该产品肠体表面光滑,组织致密,富有弹性;切片光滑平整,切面呈粉红色;口感细嫩,咸度适中,有浓郁的鸡肝风味和大蒜香味。
Taking chicken liver as main material, based on the single factor experiment, three factors were studied through the L9 （3^4） orthogonal experiment to find the overall quality of products and the best dosage,which were the ratio of chicken liver and fat of pork, the amount of corn starch added and the amount of garlic added. The experimental results indicated that the ratio of chicken liver and fat of pork had the greatest impact on product quality, the corn starch addition and the garlic addition on product quality was decrease successively ; the best formula of the sausage with chicken liver and garlic was as follows ： the ratio of chicken liver and pork fat 1 ： 3 ,the amount of com starch added 27% ,the amount of garlic added 5% ,the amount of white pepper added 0. 6%. The product is characterized by the intestinal surface smooth, organization compact, full of flexibility ; slice smooth, cut surface pink ; delicate taste, moderate salinity, and a strong chicken liver flavor and garlic aroma.
出处
《肉类工业》
2009年第10期22-25,共4页
Meat Industry
关键词
鸡肝
大蒜
灌肠
配方
研究
chicken liver
garlic
sausage
formula
research
