摘要
对海苔芝麻猪肉松的配方进行了研究,通过正交试验得到最佳配方为海苔3%、芝麻8%、豌豆粉5%、食盐3.0%、白砂糖15%、炒制时间为2.5h、水分含量控制在3%。
In this paper, the formula of pork floss with dried seaweed and sesame was studied. The optimum condition determined through orthogonal experiments was as follow： 3% dried seaweed, 8% sesame, 5% pea meal, 3.0% salt and 15% sugar, stir- frying for 2.5h, with 3% water content.
出处
《肉类工业》
2011年第12期18-20,共3页
Meat Industry
关键词
海苔
芝麻
猪肉松
dried seaweed
sesame
pork floss
