面(mian)包材(cai)料區分(fen) 2023-08-09
主(zhu)食(shi)(shi)(shi)(shi)(shi)(shi)面(mian)(mian)包(bao)(bao)(bao):主(zhu)食(shi)(shi)(shi)(shi)(shi)(shi)面(mian)(mian)包(bao)(bao)(bao),顧名(ming)思義,即當作主(zhu)食(shi)(shi)(shi)(shi)(shi)(shi)來消(xiao)費的(de)。主(zhu)食(shi)(shi)(shi)(shi)(shi)(shi)面(mian)(mian)包(bao)(bao)(bao)的(de)配(pei)方特征是(shi)油(you)(you)和糖(tang)的(de)比例較其他(ta)(ta)的(de)產品(pin)低一(yi)些。根(gen)據國際上(shang)主(zhu)食(shi)(shi)(shi)(shi)(shi)(shi)面(mian)(mian)包(bao)(bao)(bao)的(de)慣(guan)例,以面(mian)(mian)粉(fen)量作基(ji)數計算,糖(tang)用(yong)量一(yi)般不(bu)超過10%,油(you)(you)脂(zhi)低于(yu)6%。其主(zhu)要根(gen)據是(shi)主(zhu)食(shi)(shi)(shi)(shi)(shi)(shi)面(mian)(mian)包(bao)(bao)(bao)通常(chang)是(shi)與其他(ta)(ta)副食(shi)(shi)(shi)(shi)(shi)(shi)品(pin)一(yi)起(qi)食(shi)(shi)(shi)(shi)(shi)(shi)用(yong),所以本身不(bu)必(bi)要添加(jia)過多的(de)輔料。主(zhu)食(shi)(shi)(shi)(shi)(shi)(shi)面(mian)(mian)包(bao)(bao)(bao)主(zhu)要包(bao)(bao)(bao)括(kuo)平項或弧頂枕(zhen)形(xing)面(mian)(mian)包(bao)(bao)(bao)、大圓形(xing)面(mian)(mian)包(bao)(bao)(bao)、法式面(mian)(mian)包(bao)(bao)(bao)。
紅腸加工工藝 2023-08-09
腌制(zhi)。將原料肉(rou)(rou)用鹽腌制(zhi),使鹽分混合(he)均勻地進(jin)入(ru)肉(rou)(rou)體。按照上(shang)述配(pei)料計算,一般加鹽量(liang)為肉(rou)(rou)重的3~5%。同時(shi)加入(ru)鹽重5%的食用硝,瘦肉(rou)(rou)先削皮剔骨,和(he)肥肉(rou)(rou)分別腌制(zhi),揉搓均勻后,置于3~4℃冰箱(庫)內冷藏2~3天。