Abstract
A new kind of tendon jelly was developed with cow tendon as raw material and adding curdlan gel. On the basis of three single factor tests, including the amount of curdlan gel, the amount of salt and the braising time, the optimal processing technology of tendon jelly was determined by response surface optimization and verification tests with sensory score and hardness as evaluation criteria. The results showed that the optimum process formula of tendon jelly was the curdlan gel addition of 0.7%, the stewing time of 4.14 hours, and the salt addition of 0.38%.
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