便携式鸡蛋肉饼汤的加工工艺研究  

Study on the Processing Technology of Portable Egg Patty Soup

作　　者：张森旺[1] 徐建国[1] 顾震[1] 徐刚[1] ZHANG Senwang;XU Jianguo;GU Zhen;XU Gang(Institute of Applied Chemistry,Jiangxi Academy of Sciences,Nanchang 330096,China)

机构地区：[1]江西省科学院应用化学研究所,江西南昌330096

出　　处：《现代食品》2021年第21期98-101,114,共5页Modern Food

基　　金：江西省重点研发计划(20192BBFL60028)。

摘　　要：本试验通过现代食品加工工艺,将江西传统美食南昌瓦罐汤中的鸡蛋肉饼汤加工成了一种便携式方便食品,通过正交试验确定了肉饼的最佳调制配方:油脂含量15%、食盐添加量1.2%、卡拉胶添加量0.7%;味水调配配方:食盐添加量0.15%、味精添加量0.12%、鸡精添加量0.30%。同时通过试验确定了肉饼最佳用量为20%,最佳杀菌工艺为:杀菌温度121℃、杀菌时长35 min。Through modern food processing technology,the egg patty soup in Jiangxi traditional cuisine Nanchang tile pot soup was processed into a portable convenience food.The best preparation formula of meat cake was determined through orthogonal test,that is,the content of oil was 15%,the amount of salt was 1.2%,and the amount of carrageenan was 0.7%;The formula of flavored water is 0.15%salt,0.12%monosodium glutamate and 0.30%chicken essence.At the same time,the optimal dosage of meat cake was determined to be 20%,and the optimal sterilization process was as follows:sterilization temperature 121℃and sterilization time 35 minutes.

关 键 词：便携式 鸡蛋肉饼汤 加工工艺 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]