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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (8): 75-78.

所属专题： 食用菌； 食用菌

• 食品 营养 检测 安全 • 上一篇    下一篇

香菇柄肉松加工工艺的研究

朱维军,陈月英,焦 镭   

  • 收稿日期:2009-02-23 修回日期:2009-03-09 出版日期:2009-04-20 发布日期:2009-04-20

Study on Processing Technology of the mushroom stem and pork of crumb

Zhu Weijun, Chen Yueying, Jiao Lei   

  • Received:2009-02-23 Revised:2009-03-09 Online:2009-04-20 Published:2009-04-20

PDF (PC)

810

摘要： 摘要：本实验以香菇柄和猪肉为原料，通过单因素试验及正交试验，探讨香菇柄肉松加工中主要工艺参数的最佳组合及辅料的最佳用量。结果表明，辅料添加量的最佳配比：白砂糖16%、酱油6%、食盐1.2%。工艺参数的最佳组合为：烘烤温度60℃、烘烤时间60min、炒制时间35min。制得的产品颜色金黄，呈松散的絮状。

关键词: 抛秧稻, 抛秧稻, 手插稻, 生长动态, 植株性状, 超高产

Abstract: Abstract The paper had researched a species of mushroom stem and pork. The optimum technology of stabilizing and the amount of complement material was studied by means of orthogonal test and single factor test. The results showed that: the suitable ratio of complement material was sugar 16%, soy 6% and salt 1.2%.The optimum parameters was baked 60℃ for 60 min and stir-fried 35 min.