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香菇鸡肉灌肠的研制

作  者:
高倩倩
单  位:
吉林农业科技学院文理学院
关键词:
香菇;鸡肉;灌肠
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%。
译  名:
Development of Shiitake Chicken Sausage
作  者:
GAO Qian-qian(College of Arts and Science,Jilin Agricultural Science and Technology College,Jilin 132109,China)
关键词:
shiitake;chicken;sausage
摘  要:
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 design methods were employed to optimize the proportions of the main materials in shiitake chicken sausage.The results showed that the best formula for shiitake chicken sausages was made up of 20% chicken,soybean protein 4%,20% shiitake and 10% starch.

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