中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
6期
72-75
,共4页
杨瑞征%李栋钢%杜前程%康建%杜弘坤
楊瑞徵%李棟鋼%杜前程%康建%杜弘坤
양서정%리동강%두전정%강건%두홍곤
川味%香肠调料%加工工艺
川味%香腸調料%加工工藝
천미%향장조료%가공공예
Sichuan%sausage condiment%processing technology
对川味香肠调料的加工工艺进行了研究,并通过正交试验确定了加工工艺的最佳条件：料液比12%,单缸重量150 kg,搅拌速率60 r/min,搅拌时间2 min。在此条件下,合格率为96.3%,感官评分为9分。
對川味香腸調料的加工工藝進行瞭研究,併通過正交試驗確定瞭加工工藝的最佳條件：料液比12%,單缸重量150 kg,攪拌速率60 r/min,攪拌時間2 min。在此條件下,閤格率為96.3%,感官評分為9分。
대천미향장조료적가공공예진행료연구,병통과정교시험학정료가공공예적최가조건：료액비12%,단항중량150 kg,교반속솔60 r/min,교반시간2 min。재차조건하,합격솔위96.3%,감관평분위9분。
The processing technology of Sichuan sausage condiment is studied and the best technological conditions are determined through orthogonal experiments:the ratio of solid to liquid is 12%,per cylinder weight is 150 kg,the stirring rate is 60 r/min,and the stirring time is 2 min.The qualified rate is 96.3% and the sensory score is 9 under the technological conditions.
