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| Improved processing technology of pork Roupu |
| Li Xing-ke;Li Kai-xiong;Wang Ling-jian;Wang Dong |
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Abstract The new processing technology of minced pork Roupu and ways of improving color and flavor of minced pork Roupu was studied systematically in the text.The experiment results showed that minced Roupu had good color when minced pork was pickled by adding suitable amount second Nitrite belous,2% Nacl, 3% white sugar,0.02% Ascorbic acid, under 0～4℃ for 6 hours.Meanwhile combined 0.5% (NaPO3)6 、5% Starch soluble and the ratio of the fat and the muscle for 1/4 , under 60℃ dried for 4 hours,under 120℃ burnt for 5 minuts, the color and flavor of the minced pork Roupu was very well.
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SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
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2006, Vol. 20 
