油炸香脆藏香猪肉片加工研究  

Study on deep-frying process of Tibetan pork

作　　者：辜雪冬[1] 谢磊[1] 吴洪[1] 王常勇[1] 张沙沙[1] 马长中[1] 

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000

出　　处：《中国调味品》2011年第11期55-58,65,共5页China Condiment

基　　金：四川省教育厅川菜研究中心重点项目(CC09Z06);西藏农牧学院大学生创新实验计划资助

摘　　要：油炸香脆藏香猪肉片以西藏林芝藏猪为主要加工原料,充分利用藏猪细嫩、爽口的肉质特性,灵活运用初煮、复煮、挂糊、油炸等传统食品生产加工工艺,并加以突破。特别是挂糊工艺,充分发挥快速发酵剂的起泡作用,经过正交实验和感官评定得到了最适宜的复煮配方为盐2%、味精0.5%、白砂糖1.3%、五香粉0.4%以及糊的配方为泡打粉3%、色拉油14%、鸡蛋蛋黄30%、制糊用水103%。This product to Tibetan pork for main raw material processing, make full use of Tibetan pig meat and refreshing, flexibility, cooking, cooking early starching operation. Fried food production process etc. Especially starching operation process, give full play to the role of bubbles, rapid culture through orthogonal experiment and sensory obtained the appropriate after cooking and paste, the most appropriate cooked formula for the complex is salt 2%, 0. 5% monosodium glutamate, sugar 1.3%, 0. 4% of five-spice powder and the paste formula for baking powder 3%, 14% of salad oil, egg yolk 30%, water 103%.

关 键 词：藏香猪 油炸 加工 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]