Study on the Processing Technology of Enoki Mushroom Pork Floss
Using enoki mushroom and fresh pork tenderloin as raw materials,orthogonal test design,sensory score as the main index,combined with physical and chemical index,texture property index,flavor analysis with electronic nose and taste analysis with electronic tongue,the data were analyzed by SPSS 18.0 and Excel.The results showed that the best combination of process reference coefficient was:the ratio of enoki mushroom powder and pork floss was 3:7,the ratio of salt and sugar was 1:4,and the ratio of lard was 22％.According to the national food safety standard,the protein content and fat content of enoki mushroom meat floss were 42.760％and 8.978％respectively.By comparing with the existing brands on the market,enoki mushroom meat floss could overcome the disadvantage of high heat and high fat,andthe protein content was not signifi-cantly reduced,giving full play to the value of enoki mushroom and providing a possibility for the processing technology of enoki mushroom.
万方数据
