[1]王中伟.芽菜鹅肉酱及其制备工艺研究[J].中国调味品,2019,(02):105-106.
 Study on The Preparation of Sprout Goose Sauce[J].CHINA CONDIMENT,2019,(02):105-106.
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芽菜鹅肉酱及其制备工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
105-106
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Study on The Preparation of Sprout Goose Sauce
作者:
王中伟
文献标志码:
A
摘要:
通过对芽菜鹅肉酱最佳配方与工艺研究,利用正交试验方法对芽菜鹅肉酱的制作工艺进行了优化,确定了最佳配方为:芽菜鹅肉酱的鹅肉与芽菜比例在1.2:1,食用油添加量在50%,辣椒添加量在3.8%,花椒添加量在0.5%。以此配方加工而成的芽菜鹅肉酱品质最佳,外观均匀,口感舒适,香气浓郁。
Abstract:
The optimum formula and processing technology of Sprout goose sauce were studied and the preparation and processing of the Sprout goose sauce was optimized by using the orthogonal test, The optimum ration was: the sprout to goose of 1.2, the edible oil of 50% , the pepper 3.8% and Sichuan Pepper of 0.5%. The product of Sprout goose sauce showed best appearance and flavor depending on condition
更新日期/Last Update: 2019-03-18