肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2014年
9期
18-19,20
,共3页
梁金珠%叶梓然%王艳
樑金珠%葉梓然%王豔
량금주%협재연%왕염
即烹食品%加工工艺%冻变鲜
即烹食品%加工工藝%凍變鮮
즉팽식품%가공공예%동변선
cooked food%processing technology%from freezing to fresh
主要介绍即烹鸡块的加工工艺，并通过实验得到最佳保水方案：三聚磷酸钠0．2％、卡拉胶0．3％、马铃薯淀粉2％。
主要介紹即烹鷄塊的加工工藝，併通過實驗得到最佳保水方案：三聚燐痠鈉0．2％、卡拉膠0．3％、馬鈴藷澱粉2％。
주요개소즉팽계괴적가공공예，병통과실험득도최가보수방안：삼취린산납0．2％、잡랍효0．3％、마령서정분2％。
The processing technology of cooked chicken was mainly introduced in this article. The optimum water holding method was obtained by experiment. The result showed that sodium tripolyphos-phate 0 . 2%, carrageenan 0 . 3% and potato starch 2%.
