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| Study on Potassium Chloride as Sodium Chloride Substitute in Chinese Larou |
| Yang yingxiao;Ren Fazheng |
| College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083 |
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Abstract Adopting the newly processing technic in larou, the total amount of 2.5% salt was added in pickled, and 20%, 30%, 40%, 50% and 60% of potassium chloride substituted sodium chloride. Through pHysical and chemical property and sensory index sign analysis, the effect that different proportion ofp otassiumc hloride substitutedf ors odiumc hloridew ass tudieda nd thef easibilityo fr educeds odiumc hloride in cured-pork pickle was discussed. Considered with the requirements of flavor and sanitation, the optimal proportion of potassium chloride was 40%.
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2005, Vol. 19 
