摘要
为了改善肉松的口感并增加其营养价值,本研究对海苔肉松的配方进行了研究.通过单因素试验、正交试验、感官评定得到了海苔肉松的最佳配方.结果表明:在工艺条件为海苔3 g、酱油1.6 g、食盐0.8 g、炒制时间为40min的情况下,制备的海苔肉松美味可口、形态疏松,此研究既丰富了传统肉松品种,又具有独特的海苔风味.
In order to improve the taste of pork floss and increase the nutritional value of it, research on formula of pork floss with dried seaweed is done. The optimum formula obtained by single factor experiment, orthogonal experiment and sensory evaluation is 3 gram dried seaweed, 1.6 gram soy, 0.8 gram salt and 40 minutes frying time. The product got under this condition is delicious and has loose form, which enriches the traditional pork floss and has a unique flavor of dried seaweed.
作者
马腾飞
汪秋荣
王丽霞
MA Teng-feil WANG Qiu-rong WANG Li-xia(Department of Public Foundation, Ningde Vocational and Technical College, Fu＇an, Fujian 355000, China Department of Biology Science and Technology, Minnan Normal University, Zhangzhou, Fujian 63000, China)
出处
《宁德师范学院学报（自然科学版）》
2016年第4期426-430,共5页
Journal of Ningde Normal University(Natural Science)
基金
宁德市科技计划项目(20130071)和(20110175)
宁德职业技术学院科技发展基金项目(ZR2013YY05)
关键词
海苔
酱油
食盐
炒制时间
肉松
dried seaweed
soy
salt
frying time
pork floss
