摘要
通过分析黑胡椒、水分、食盐和冰水对碳烤猪排品质的影响,对碳烤猪排的生产工艺进行了研究。在单因素试验的基础上利用正交试验进行优化,从而确定了生产碳烤猪排的最佳工艺条件:黑胡椒最佳添加量为1.4%,生粉最佳添加量为15%,食盐最佳添加量1.6%,冰水最佳添加量40%。
By analyzing the influence of black pepper, cornstarch, salt and ice water on quality of roast pork chop by carbon, the processing technology was studied. The best condition was optimized by orthogonal test based on single factor test; the formula was： black pepper 1.4%, cornstarch15%, salt 1.6% , and ice water 40%.
出处
《肉类工业》
2011年第12期15-17,共3页
Meat Industry
关键词
猪排
碳烤
生产工艺
pork chop
roasted by carbon
processing technology
