| 红烧板栗猪蹄软罐头的加工技术研究 |
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| 引用本文： | 吕长鑫,赵大军,马勇,马春颖,王红雨,王桂英.红烧板栗猪蹄软罐头的加工技术研究[J].食品科学,2004,25(5):206-210. |
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| 作者姓名： | 吕长鑫 赵大军 马勇 马春颖 王红雨 王桂英 |
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| 作者单位： | 渤海大学生物与食品科学学院，锦州市产品质量监督检验所，渤海大学旅游学院 |
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| 摘 要： | 以板栗和猪蹄为主要原料,配以酱油、料酒和香辛料等辅料,研制出了一种风味良好、营养丰富且食用方便的新型软罐头食品,并经过正交试验、脱壳试验、呈色和呈香反应试验优选出最佳工艺配方和技术条件。
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| 关 键 词： | 红烧 板栗 猪蹄 软罐头 |
| 文章编号： | 1002-6630(2004)05-0206-05 |
Process Study on Retort Pouch of Pig Hoof Cooked with Chestnut |
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| LU Chang-Xin,ZHAO Da-Jun,MA Yong,MA Chun-Ying,WANG Hong-Yu,WANG Gui-Ying.Process Study on Retort Pouch of Pig Hoof Cooked with Chestnut[J].Food Science,2004,25(5):206-210. |
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| Authors: | LU Chang-Xin ZHAO Da-Jun MA Yong MA Chun-Ying WANG Hong-Yu WANG Gui-Ying |
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| Affiliation: | 1.Biology and Food Science College of Bohai University;2.Jinzhou Institute of Product Quality Supervision and Inspection;3.Travel College of Bohai University |
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| Abstract: | The new retort pouch food was developed with special flavor, enough nutrition and convenient in eating with the chestnutand pig hoof as the main material and mixed with the soy, cooking wine and fragrant hard material etc. The optimal technical formulaand processing technique were obtained by the orthogonal test, shelling test, good color and fragrance reaction test. |
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| Keywords: | soy stewed chestnut pig hoof retort pouch |
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