海苔芝麻猪肉松加工工艺  

Processing technology of pork floss with dried seaweed and sesame

作　　者：王开美 

机构地区：[1]福建厨师食品集团有限公司研发部,福建漳州363118

出　　处：《肉类工业》2011年第12期18-20,共3页Meat Industry

摘　　要：对海苔芝麻猪肉松的配方进行了研究,通过正交试验得到最佳配方为海苔3%、芝麻8%、豌豆粉5%、食盐3.0%、白砂糖15%、炒制时间为2.5h、水分含量控制在3%。In this paper, the formula of pork floss with dried seaweed and sesame was studied. The optimum condition determined through orthogonal experiments was as follow： 3% dried seaweed, 8% sesame, 5% pea meal, 3.0% salt and 15% sugar, stir- frying for 2.5h, with 3% water content.

关 键 词：海苔 芝麻 猪肉松 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]