Quality Function Deployment Method For The Regional Consumer Market
Table 2: Formulations of meat-containing minced semi-products, kg/100 kg
| Name of ingredients |
Control sample |
Model 1 |
Model 2 |
Model 3 |
| Mild pork |
28.0 |
28.0 |
28.0 |
28.0 |
| 1st category beef |
29.7 |
24.7 |
19.7 |
14.7 |
| Wheat flour bread |
13.0 |
8.7 |
8.7 |
8.7 |
| Breadcrumbs |
4.0 |
4.0 |
4.0 |
4.0 |
| Lactulose |
- |
3.8 (2.5) * |
3.8 (2.5) * |
3.8 (2.5) * |
| Peeled onion |
2.0 |
2.0 |
2.0 |
2.0 |
| Manchu nut kernel** |
- |
5 |
10 |
15 |
| Mix of sweet peppers |
- |
0.5 |
0.5 |
0.5 |
| Black pepper |
0.1 |
0.1 |
0.1 |
0.1 |
| Egg mix (egg) |
2.0 |
2.0 |
2.0 |
2.0 |
| Salt |
1.2 |
1.2 |
1.2 |
1.2 |
| Water |
20.0 |
20.0 |
20.0 |
20.0 |
| Total |
100.0 |
100.0 |
100.0 |
100.0 |
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