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藏猪肉卤制加工技术研究

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藏猪卤制品以西藏藏猪和调味料为原料,通过单因素实验研究香辛料、鸡精及糖的添加量,通过正交试验研究香辛料、食盐、糖及鸡精的最佳添加量。结果表明藏猪肉卤制调料的最优配方为香辛料15%、食盐30%、砂糖13%、鸡精3%。
Study on Processing Technology of Brine-cured Tibetan Pork
Using Tibetan pork and seasonings as raw materials, the paper aims to establish the amount of spices, chicken essence and sugar through single factor experiments, and the amount of spices, salt, sugar and chicken essence through orthogonal experiments. The results show that the best formula for brine-cured Ti-betan pork is 15% spices, 30% salt, 13% sugar and 3% chicken essence.

Tibetan porkbrine-cured porkformulation of seasonings

辜雪冬、马长中、罗章、肖国凤、雷鹏、蒲丽

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西藏农牧学院,西藏 林芝860000

藏猪肉 酱卤肉 产品配方

西藏自治区自然科学基金

2015ZR-13-34

2017

四川旅游学院学报
四川烹饪高等专科学校

四川旅游学院学报

CHSSCD
影响因子:0.233
ISSN:1008-5432
年,卷(期):2017.(1)
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