肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2015年
5期
16-17
,共2页
红薯淀粉%鸡酥肉%工业化
紅藷澱粉%鷄酥肉%工業化
홍서정분%계소육%공업화
sweet potato starch%crisp chicken meat%industrialization
为解决红薯淀粉浆液淀粉沉淀速度快、不便于工业化生产的问题，在红薯淀粉浆液中加入一定比例的鸡胸肉泥，增强淀粉颗粒在浆液中的悬浮性，延缓淀粉沉淀速度，使其满足工业化生产要求，同时减少肉中水分和脂肪的流失，改善产品结构。
為解決紅藷澱粉漿液澱粉沉澱速度快、不便于工業化生產的問題，在紅藷澱粉漿液中加入一定比例的鷄胸肉泥，增彊澱粉顆粒在漿液中的懸浮性，延緩澱粉沉澱速度，使其滿足工業化生產要求，同時減少肉中水分和脂肪的流失，改善產品結構。
위해결홍서정분장액정분침정속도쾌、불편우공업화생산적문제，재홍서정분장액중가입일정비례적계흉육니，증강정분과립재장액중적현부성，연완정분침정속도，사기만족공업화생산요구，동시감소육중수분화지방적류실，개선산품결구。
To solve the problem of the sweet potato starch slurry’ s quick precipitation and incon?venience in industrialized production, a certain proportion of minced chicken meat was added into the slurry. It could enhance the starch’ s suspension and delay the starch deposition rate. The products were made to meet the requirement of industrialized production. At the same time, it could reduce the loss of water and fat in the meat and improve the product structure.
