即食鸡骨泥贡丸加工技术研究

›› 2010, Vol. 22 ›› Issue (3): 0-361.

• 论文 •

即食鸡骨泥贡丸加工技术研究

陈黎洪^1,*,肖朝耿¹,唐宏刚¹,贾震²

¹浙江省农业科学院食品加工研究所,浙江杭州 310021；²义乌市琦琪食品有限公司,浙江义乌322000

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2010-05-25 发布日期:2010-05-25

Processing technology of instant meatball from chicken bone paste

CHEN Li-hong;*;XIAO Chao-geng;TANG Hong-gang;JIA Zhen

¹Institute of Food Processing,Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China；²Yiwu Qiqi Food Co., Ltd, Yiwu 322000, China

Received:1900-01-01 Revised:1900-01-01 Online:2010-05-25 Published:2010-05-25

摘要/Abstract

摘要： 以感官评分为指标,通过正交试验考察了鸡胸肉、鸡骨泥、肥膘和马铃薯淀粉的添加量对贡丸品质的影响,建立即食鸡骨泥贡丸的加工技术。研究结果表明,各主要原料的最佳添加比例分别为：鸡胸肉75%、骨泥5%、肥膘5%、马铃薯淀粉10%。按照最佳配方生产的即食鸡骨泥贡丸弹性好、风味佳、营养丰富且无明显骨渣感。

关键词: 鸡骨泥, 贡丸, 加工技术

Abstract: In this paper, the effects of different addition amount of chicken meat, bone paste, fat and potato starch content on the quality of meatball were compared by measuring sensory score, and the processing technology of instant meatball from chicken bone paste was established. The results obtained by orthogonal test showed that the optimal content of raw materials were: chicken meat 75%, bone paste 5%, fat 5% and potato starch 10%. The resultant product prepared under optimal conditions was affluent in nutrients and contained good elasticity and flavor.

Key words: chicken bone paste, meatball, processing technology

陈黎洪;*;肖朝耿;唐宏刚;贾震. 即食鸡骨泥贡丸加工技术研究[J]. , 2010, 22(3): 0-361.

CHEN Li-hong;*;XIAO Chao-geng;TANG Hong-gang;JIA Zhen. Processing technology of instant meatball from chicken bone paste[J]. , 2010, 22(3): 0-361.

即食鸡骨泥贡丸加工技术研究

Processing technology of instant meatball from chicken bone paste

PDF (PC)

可视化

被引次数

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 1

编辑推荐

Metrics

本文评价