| 香菇鸡肉灌肠的研制 |
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| 引用本文： | 高倩倩.香菇鸡肉灌肠的研制[J].肉类研究,2011(7):11-13. |
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| 作者姓名： | 高倩倩 |
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| 作者单位： | 吉林农业科技学院文理学院,吉林吉林,132109 |
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| 摘 要： | 以香菇、鸡肉和猪肉为主要原料,以大豆蛋白和淀粉等为辅料,通过单因素试验和正交试验对香菇鸡肉灌肠最佳配方进行研究。结果表明:产品的最佳配比是鸡肉添加量20%、大豆蛋白添加量4%、香菇添加量20%、淀粉添加量10%。
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| 关 键 词： | 香菇 鸡肉 灌肠 |
Development of Shiitake Chicken Sausage |
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| GAO Qian-qian.Development of Shiitake Chicken Sausage[J].Meat Research,2011(7):11-13. |
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| Authors: | GAO Qian-qian |
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| Affiliation: | GAO Qian-qian(College of Arts and Science,Jilin Agricultural Science and Technology College,Jilin 132109,China) |
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| Abstract: | A new type of sausage was developed using shiitake, chicken and pork as the main materials and soybean protein and starch as the auxiliary materials. In order to achieve the best comprehensive sensory evaluation, one-factor-at-a-time and orthogonal array |
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| Keywords: | shiitake chicken sausage |
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