摘要
以林蛙为原料 ,经去皮、去头、采肉、磨骨泥、斩拌 (加入林蛙骨泥及其他配料 )、铺盘、蒸汽炊熟、切丁、烘烤后制成风味独特的林蛙骨肉泥丁。对配方进行正交试验设计 ,得出的最佳配方是 :白酱油的用量为 5 % ,果葡糖的用量为 4 % ,林蛙肉∶林蛙骨泥为 80∶2 0。
The forest frog mashed and diced with special flavor was produced through the processes of deskining and cutting off heads, selecting meat,cutting(adding mashed forest frog bone and other seasonings),traying,steam cooking, dicing and baking. Optimum formular was obtained through the positive crossing experiment. The optimal percentage of decolor soy sauce syrup were 5% and 4%, respectively. The rario of forest frog meat and bone was 80∶20.
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2001年第4期111-112,117,共3页
Journal of Jilin Agricultural University
基金
吉林省科学技术厅资助项目 (吉科合字第 980 2 0 6-11号 )
