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| 猪肉豆瓣酱调味品工艺的研究 | |
| 引用本文： | 张雪,王斌. 猪肉豆瓣酱调味品工艺的研究[J]. 食品工业, 2006, 0(5) |
| 作者姓名： | 张雪 王斌 |
| 摘 要： | 以猪肉和豆瓣酱为主要原料,采用感官评定和正交试验法研制出营养丰富、风味独特的调味食品——猪肉风味豆瓣酱,并对产品在其加工过程中淀粉大豆组织蛋白豆瓣酱的添加量对酱体质量、风味的影响进行了探讨,最后根据实验结果确定出相应的生产工艺及工艺参数。 |
| 关 键 词： | 猪肉 豆瓣酱 调味食品 |
Research on the Processing of Pork-Broad Bean Paste Seasoning |
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| Abstract: | The technology of pork broad bean paste seasoning has been studied and the result shows that the content of starch,broad bean paste and soybean protein are the main affecting factors on quality.In this paper the conditions of processing was also determined. |
| Keywords: | pork broad bean paste seasoning |