食品科学 ›› 2000, Vol. 21 ›› Issue (10): 39-41.

• 工艺技术 • 上一篇    下一篇

镇江肴肉制作新工艺研究

 李增利, 吴菊清   

  1. 华东船舶工业学院食品教研室; 南京农业大学食品科技学院
  • 出版日期:2000-10-15 发布日期:2011-12-02

Study on New Processing Technology of Zhenjiang Yao Meat

 LI  Zeng-Li, WU  Ju-Qing   

  • Online:2000-10-15 Published:2011-12-02

摘要: 报道了镇江肴肉的传统制作工艺。对传统工艺、配方进行了分析,并采用五因素四水平的正交试验法对新工艺中各主要添加剂的用量进行了研究。采用新工艺生产肴肉,能保持制品的传统特色,拓宽原料范围,提高产品产量和质量。

关键词:  , 镇江肴肉, 腌制, 卡拉胶, 明胶, 亚硝酸钠

Abstract: This paper reported the traditional manufacturing technology of Zhenjiang Yao meat by analysling the traditional technology and formula and adopting five-level orthogonal test to study the use of main additives of products the range of materials and the quantity and quality of products.

Key words: Zhenjiang Yao Trotter Pickling Carrageenan Gelatin Sodium nitrite