Preparation of Low-salt Root Mustard Pieces with Comminuted Meat(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: NIU Guang-cai; WEI Wen-yi; WANG He-lin; ZHU Dan; JIANG Ming-zhu; College of Food Science，Heilongjiang Bayi Agricultural University，Daqing,Heilongjiang 163319

Keywords:: low-salt; root mustard pieces with comminuted meat; processing technology

Abstract:: The root mustard and comminuted meat as main materials，the influential factors of sugar，salad oil and red pepper were inspected by the signal factor experiment and orthogonal experiment，and were used to research on the effects on sensory quality of low-salt root mustard pieces with comminuted meat，the optimum processing parameters of the product were obtained.The results showed that under the conditions of the ratio of fat and lean was 2∶8,the ratio of root mustard and meat was 10∶1，the sugar，salad oil and red pepper was 1.5%，10% and 1.5% respectively，the product with bright color，brackish palatability，mildly spicy，delicious and crispy and pleasant fragrance of root mustard.

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Last Update: 2014-08-31