期刊论文

中文

北方园艺

1001-0009

2018

24

118-124

10.11937/bfyy.20180895

四川省哲学社会科学重点研究基地资助项目(CC16G18).

本校为其他机构

以猪肉和平菇为主要试材,通过单因素试验研究了平菇的添加量、糖的添加量、炒制温度和炒制时间4个因素对平菇肉松品质的影响;在此基础上,采用正交实验和模糊评价法相结合的方法,对平菇肉松的最佳工艺参数进行了优化,以丰富肉松的风味,也为平菇的精深加工提供新的途径.结果表明:影响平菇肉松因素的主次顺序为炒制时间＞糖的添加量＞炒制温度＞平菇添加量.平菇肉松的最佳工艺参数为以100 g肉为基准,平菇的添加量为120 g,糖的添加量为4 g,炒制温度为90℃,炒制时间为25 min.成品呈金黄色,色泽均匀,富有光泽,组织均匀疏松、质地松软,风味独特优美.

In this study,pork and Pleurotus ostreatus were used as the main material to develop the mushroom meat pine,to enrich the flavor of dried meat floss,also provide a new approach for the deep processing of Pleurotus ostreatus.The effects of additions of Pleurotus ostreatus and sugar,stir-frying temperature and time on the quality of dried Pleurotus ostreatus meat floss were investigated by single factor experiment.On this basis,the optimum process parameters on dried Pleurotus ostreatus meat floss was optimized by the method of combining the orth...