Development of a New Sausage-type Product with Pork and Egg White
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Accession number;04A0022351
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| Title;Development of a New Sausage-type Product with Pork and Egg White |
| Author;
TANABE HISAKO
(Seitoku Univ., JPN)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.21;NO.;PAGE.211-215(2003)
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| Figure&Table&Reference;FIG.3, REF.13 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;A new tasty emulsion-type pork sausage(Fig.1) was prepared by using specific combinations of flavored meats, food additives and cookery arts which firmly rooted in Japanese diet. A steaming technique by cooking contained in a hot and wet atmosphere, which was a common technique throughout the Orient, was employed. The ingredients of the new pork product are 200g ham of a Japan-pork cut, 10g egg white powder whipped until foamy in 70g water, 5 or 2.5g NaCl, 4g fresh ginger juice, 40g potato starch, and 190g water. (author abst.) |
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