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hua zhi wan de pin zhi gai liang
Author(s): 
Pages: 33-38
Year: Issue:  9
Journal: The Light & Textile Industries of Fujian

Abstract: 在花枝丸基本配方及生产工艺的基础上,通过对原料的选择、配方的优化以及加工工艺的改良3个方面来改良花枝丸的品质.研究结果表明:最佳擂溃时间、温度分别为15~18min、6.1~14℃;最佳辅料添加顺序为:淀粉、肥肉、调味料;最适配方为(以鱼糜为基准):淀粉、大豆分离蛋白乳化浆、盐、肥肉的添加量分别为27%、20%、2.5%、20%.
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