摘要
以猪肉和鱿鱼肉为主要原料,研究了鱿鱼猪肉混合肉松的加工工艺与质量控制方法。结果表明,鱿鱼猪肉松加工配料的最优组合为糖添加量9%,盐添加量1.2%,酱油添加量5%。鱿鱼肉添加量在35%左右时,鱿鱼风味突出,外形和口感良好。炒松工艺以中火10m in转小火5m in的变温方式最有利于产品的感官品质。成品鱿鱼猪肉松具有浓郁的鱿鱼和猪肉松风味、咸甜适中,咀嚼感佳,色泽呈淡金黄色,外形良好,品质符合国家标准规定。
Processing technology and quality control system of dried floss using squid and pork as ingredients were studied.The results showed the optimal combination of squid and pork floss was 9% amount of sugar,1.2% amount of salt and 5% amount of soy sauce.The squid flavor could be highlighted,as well as the shape and taste were good when the addition of squid meat was about 35% amount.The technology of frying floss could conducive to sensory quality with the variable temperature at intermediate fire for 10 minutes to small fire for 5 minutes repeating.The squid and pork floss products had a strong flavor of squid and pork floss.The product possesed moderate sweet and salty taste,good chewiness,pale golden yellow color and luster,favorable shape and its quality was accorded with national standards.
出处
《肉类工业》
2011年第4期18-20,共3页
Meat Industry
关键词
鱿鱼
猪肉
肉松
品质
squid
pork
floss
quality
