圆形猪肉饼的加工技术研究

摘要

对圆形猪肉饼的工艺流程、技术操作要点、产品质量指标及产品配方进行了研究，通过正交试验得到最佳配方为肥膘12％、魔芋精粉1．2％、小麦纤维2．5％、猪肉精膏0．5％。%The processing flow, technology operating essential, product quality standard and product formula of circular pork pie were studied, and the optimum condition selected through orthogonal experi- ments was as follows ： 12% of shop fat, 1.2% of konjac powder, 2.5% of Wheat bran fiber, 0.5% of Pork essence cream.