巴西果仁在肉馅工艺中的应用

A. Lukin, N. Naumova, J. Betz
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引用次数: 0

摘要

介绍了巴西果仁在填充肉制品工艺中的应用效果。对植物和肉类原料的组成和理化参数进行了测试。已经确定,坚果仁中的脂质和矿物质元素的含量超过了肉仔鸡冷冻腿中的含量。在按配方黄油量减少8%的情况下,添加10%的植物原料改善了成品的口感和香气特性,提高了成品中Ca(2.2倍)、Se(2倍)、Fe(1.7倍)、Mg(1.6倍)、P和Zn(26%)的含量。巴西坚果的使用还将微量元素(铜、锰、钼、银、金、钴)和膳食纤维引入肉制品中。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
USE OF BRAZIL NUT KERNELS IN STUFFED MEAT TECHNOLOGY
The results of the use of Brazil nut kernels in the technology of stuffed meat products are presented. The composition and physicochemical parameters of plant and meat raw materials have been tested. It has been determined that the content of lipids and mineral elements in the kernels of the nut exceeds their amounts established in chilled legs of broiler chickens. The addition of plant material at a dosage of 10% improves the taste and aroma properties and increases the content of Ca (2.2 times), Se (2 times), Fe (1.7 times), Mg (1.6 times), P and Zn (by 26%) in the finished product against the background of a decrease in the amount of butter according to the recipe by 8%. The use of Brazil nuts also introduces microelements (Cu, Mn, Mo, Ag, Au, Co) and dietary fiber into the meat product.
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