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| 粉蒸肉的生产工艺 |
| 谢碧秀,孙智达,谢定源,何会,宋哲 |
| 华中农业大学食品科技学院,湖北,武汉,430070 |
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| Study on the Process of Steamed Pork Bacon with Rice Powder |
| Xie Bixiu,Sun Zhida,Xie Dingyuan,He Hui,Song Zhe |
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摘要 采用感官评定的方法对粉蒸肉的配方、加工工艺进行了研究.生产工艺条件为:猪五花肉1 000 g,酱油23 g,黄酒3 g,蔗糖4 g,大米115 g,胡椒粉1.1 g,桂皮1.8 g,八角3 g,丁香1.8 g,姜粉1.5 g,盐6 g,味精4.5 g,红曲色素0.03%,肥瘦质量比为6:4,加水量15%、腌制时间60min、蒸煮时间40min.成品肉香味浓、色泽粉红,肥而不腻.
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出版日期: 2008-08-25
发布日期: 2017-12-01
期的出版日期: 2008-08-25
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| 基金资助: 湖北省农业创新岗位农产品加工项目 |
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2008, Vol. 34 
