| 张静，牛跃庭，姚芳.棕榈油基油酥肉松的研制[J].中国油脂,2017,42(10):.[ZHANG Jing，NIU Yueting，YAO Fang.Preparation of palm oil-based meat floss[J].China Oils and Fats,2017,42(10):.] |
| 棕榈油基油酥肉松的研制 |
| Preparation of palm oil-based meat floss |
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| DOI： |
| 中文关键词: 肉松 棕榈油 风味 储存稳定性 |
| 英文关键词:meat floss palm oil flavor storage stability |
| 基金项目: |
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| 摘要点击次数: 1079 |
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| 中文摘要: |
| 以鲜猪肉为主要原料，配以白砂糖、盐、棕榈油等辅料，采用单因素实验和正交实验对油酥肉松的配方进行优化，并对不同油脂得到的油酥肉松储存稳定性进行了初步研究。确定油酥肉松的最佳配方为：以1 kg鲜猪肉计，白砂糖160 g、盐12 g、生抽酱油20 g、味精6 g、料酒20 g、棕榈油150 g。用该配方制作的肉松咸甜适中、香酥可口，且棕榈油制备的肉松比大豆油制备的品质更稳定。 |
| 英文摘要: |
| The best formula of the crisp meat floss were optimized by single factor experiment and orthogonal experiment with fresh pork as main material and sugar, salt and palm oil as ingredients, and the effect of different oils on the storage stability of meat floss was studied. The results showed that the best formula were determined as follows: based on 1 kg fresh pork, sugar 160 g, salt 12 g, light soy sauce 20 g, monosodium glutamate 6 g, cooking wine 20 g and palm oil 150 g. The meat floss made using this formula was moderate sweet, crisp and delicious, and the meat floss prepared from palm oil was more stable than that prepared from soybean oil. |
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