Abstract：In this study,two orthogonal design experi-ments were conducted to screen the formulation ofcuring agents and supplementation for sandwichham,according to sensory evaluation and maintexture profiles of sandwich ham.The optimumingredients were selected as:100kg of pork(crural),3% of salt,1% sugar,0.15g/kg ofsodium nitrite,0.2% of Complex Phosphates,0.05% of sodium Isoascorbic Acid,8% of potatostarch,3% of soybean isolate protein,0.4%carrageenan and 45% of water.
郝慧敏；陈树兴；任发政；张厚军. 三文治火腿配方的优化筛选[J]. 肉类研究, 2006, 20(11): 47-49.
Hao Huimin;Chen Shuxing;Ren Fazheng;Zhang Houjun. Screening and Optimizing of the Formulation of Sandwich Ham. Meat Research, 2006, 20(11): 47-49.
2006, Vol. 20 
