[1]孙丰婷 孙风光 胡乔迁 张琛.杏鲍菇香辣牛肉酱的研发[J].中国调味品,2017,(12):98-100.
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杏鲍菇香辣牛肉酱的研发()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
98-100
栏目:
出版日期:
2017-12-01

文章信息/Info

作者:
孙丰婷1 孙风光2 胡乔迁1 张琛1
( 1.扬州大学 旅游烹饪学院 江苏 扬州 225127;2.无棣第二高级中学 山东 滨州 251906)
Author(s):
( 1. 2251272. 251906) 20%8%30%20% evelopment of Spicy Beef Sauce with Pleurotus eryngii SUN Feng-ting1 SUNeng-guang2HU iao-qian1ZHANG hen1 (1.School of Tourism and Culinary ScienceYangzhou UniversityYangzhou 225127China2 Senior Middle SchoolBinzhou)
Keywords:
Pleurotus eryngii beef sauce dried chili response surface method
Abstract:
In this paper, take Pleurotus eryngii, dried chili,beef and soy as the main raw material to produce a new type of nutritional and delicious spicy beef sauce with Pleurotus eryngii. The optimum formula of spicy beef sauce with Pleurotus eryngii is determined by response surface methodology which is dried chili of 20%,Pleurotus eryngii of 8 %,beef of 30%,soy of 20%

参考文献/References:

[1]张梦甜,杨文建,裴斐,. 响应面法优化酶法制备杏鲍菇蛋白及其营养评价[J]. 食品科学,2015,(13):125-130.
[2]麻海峰,常征,杨光辉. 牛肉的营养价值及排酸、速冻工艺研究[J]. 农业科技与装备,2010(7):34-36.
[3]金绍黑. 生姜的营养保健功能及新产品开发[J].四川农业科技,2003(9):14-16.

更新日期/Last Update: 2017-12-05