佳肴二则

原料：鲜鱿鱼400g，鸭肝3个，青丝瓜1根，青笋1根，胡萝b1根，枇杷7个，鲜虾仁50g，火腿50g，金针菇50g，鸡蛋清1个，生粉60g，姜、葱、盐、料酒、味精、鸡精、白酱油、白醋各适量，高汤500g，化鸡油50g，色拉油100g。     

“东坡肉”的南北不同制法

中国莱历史悠久，博大精深，星光灿烂，世界闻名。在中国莱系中浙江莱以其选料讲究，制作严谨，取料广泛，刀工精细，注重火候，讲究盛器，注重烹饪原料四季变化，烹调方法多样，擅长煎、炖、焖、烤、烩、爆、氽、盐煸、酿扒……等烹调技术，擅长烹饪海鲜原料、河鲜原料的制作而独树一帜。     

郑佐波"五味之和"参赛作品选

奇味大虾原料龙虾5对（约500克），水发粉丝200克，芦笋尖100克，甜辣酱、白糖、生姜、蒜末、葱末、红油、盐、醋、泡红椒等。制法对虾开脊背、去肠泥，加盐、味精、胡椒粉上味，芦笋尖焯水；锅中下油烧至六七成热，下虾炸熟，捞出沥油；锅下底油，加泡椒、姜、葱、蒜末煸香，加虾、水、调料烧入味，捞出后下粉丝，烧熟后垫底，大虾铺上即可。清秀银丝原料内脂嫩豆腐600克，干贝丝15克，火腿丝15克，鲍鱼丝15克，高汤、盐、味精、葱丝、醋、胡椒粉。制法内脂豆腐切细丝、漂水中后，锅中下鸡汤加调料，用湿淀粉勾芡，下干贝丝、火腿丝、鲍鱼…     

夏季家常清补菜谱

八宝番茄 取番茄4只，猪肉25克，水发海参20克，虾25克，水发干贝15克，冬笋15克，水发香菇15克，豌豆15克，鸡肉30克，湿淀粉、精盐、黄酒、味精、葱花、生姜末、鲜汤各适量。先将猪肉剁成馅，加鲜汤、黄酒、味精、精盐、花椒水调匀。将海参、香菇去杂洗净切成丁，香菇、鸡肉、干贝、虾也切成丁；放入猪肉馅内，加少许葱花、生姜末、     

孔娘子厨房：清凉糟拼盘、凉拌西瓜皮

天气寒冷的时候，卖“夫妻肺片”的摊儿很兴旺，北方小伙子戴着高高的厨师帽，白口罩，一只手握个长柄不锈钢锅，一只手拿着铲子，飞快地按顾客的吩咐将“肺片”合为“夫妻”，倒入八角、三奈、大茴香、小茴香、草果、桂皮、丁香、生姜粉之类的刺鼻调料，加盐、红油辣椒、胡椒、芝麻、熟花生米、豆油、味精、芹菜叶，翻动、搅拌，然后撒一把香菜，哨哨地敲着锅沿，装盆，递上。     

中华烹饪精英大奖赛选手情况汇总

中华烹饪精英大奖赛于6月2日在烟台商业技工学校正式开赛，此次大赛参赛选手人数众多，参与各项比赛项目共计240项，其中热菜159项，获得金奖36项，银奖61项，优秀奖55项，特别奖7项。冷拼21项，获得金奖5项，银奖8项，优秀奖7项，特别奖1项。果蔬雕刻33项，获金奖8项，银奖12项，优秀奖13项。面点27项，获金奖7项，银奖10项，优秀奖9项，特别奖1项。参赛选手来自不同地区，本地选手占70%，外地选手占30%。外地选手中省内参赛选手分别来自济南、淄博、临沂、威海、青岛、聊城、东营。省外参赛选手分别来自北京、安徽、浙江、江苏、黑龙江、…     

三瓜酒的开发研制技术

三瓜酒的开发研制技术罗小云，邬宗虎，张永志沪州老窖酒厂（６４６０００）关键词发酵酒，三瓜酒，黄瓜，苦瓜，冬瓜，糯米，发酵，配制一、原辅材料糯米、黄瓜、冬瓜、苦瓜，特殊工艺酿制泸型酒，酒精。二、主要设备粉碎机、保温发酵器、提香浓缩器三、工艺流程工艺流程...     

蔬中瑰宝——萝卜

萝卜古称莱菔，系十字花科萝卜属草本植物，原产我国，栽培历史悠久，周代即有种植，其地下茎形状多样，有圆锥形、圆球形、长圆锥形、扁圆形，颜色多白、绿、红、紫色等，按照不同的品质，一般可分为生食种、熟食种和加工种三类。     

南方佳厨

“一日三餐，营养素要齐全。儿子正在侵身体，所以，饮食申增加了富含钙的食品。”金华女上江苏省连云港市第二人民医院金女士在外是营养师，在家是大厨师，她的拿手菜是香酥鸡和甜汤。一同食谱：早餐：鸡蛋、肉丝面、蛋糕，豆浆、油条，八宝粥、馒头，玉米奶粉糊煎包，牛奶、煎馒头，牛奶、鸡蛋饼。午餐：车食以米板为主，副食是蛋类十蔬菜十水果，禽类十蔬菜十水果，软体动物十青菜，鱼类十育类，畜类十青菜，虾、蟹类十青菜。晚餐：每人每晚一瓶酸奶，绿豆粥十馒头，大、小米粥十包子，鸡蛋炒饭十菜汤，山药、龙眼粥十饼，炒面十甜汤，红…     

白天鹅宾馆热销菜

金沙竹笙卷原料：蒜茸150克，竹笙150克，鲜金菇150克，火腿100克，凉瓜200克，盐、味精、生粉适量。制法：蒜茸炸至金黄色；凉瓜横切片，去核，用少许盐腌10分钟，拍上生粉炸至硬身；竹笙滚煨，吸干水分，蘸干粉，卷入火腿条、鲜金菇，拍生粉炸熟，插入炸好的凉瓜环中，放碟中；旁边用炸至金黄色的蒜茸，堆成一片沙滩。特色：既有素食的效果，又有火腿的风味，蒜香、清爽。虾球菊花鱼原料：草鱼肉100克，大中虾2只，芦笋3只，青瓜皮两块，糖醋汁100克，蛋浆、生粉、盐、味精、糖、白醋、茄汁各适量。制法：草鱼肉斜刀改成条状，鱼皮不切断…     

NFC柠檬汁生产与柠檬综合利用技术研究

以提高柠檬果利用率为目的,研究开发同时生产柠檬精油、NFC柠檬汁和柠檬条糖制品生产技术,结果表明,出汁率40.3%的适度榨汁可以获得高感官品质的NFC柠檬汁和柠檬条糖制品以及每吨柠檬鲜果生产3.1 kg冷磨柠檬精油,达到良好的综合经济效益。     

柠檬酒的研制

柠檬酒是利用纯天然无公害柠檬果皮，用萃取法提取果皮中的维生素C等多种对人体有益的矿物质和有机酸，经科学配制而成的一种老少皆宜的美容保健饮品。     

Bioactivity of Lemon Balm Kombucha

There is inadequate published data referring to bioactivity of lemon balm tea and its Kombucha. The aim of this study, therefore, was to investigate antimicrobial, antiproliferative, genotoxic, and antigenotoxic potential of lemon balm tea and its Kombucha with consuming acidity. Antimicrobial activity was determined by agar-well diffusion method. Cell growth effects were determined in HeLa, MCF7, and HT-29 human tumor cell lines. Genotoxic and antigenotoxic effects were determined using chromosome aberration assay in Chinese hamster cell line CHO-K1. Differences between control and treated groups were evaluated using analysis of variance, at significance level of p < 0.05. Kombucha from lemon balm tea (Melissa officinalis L.) exibited antimicrobial activity against prokaryotic microorganisms independently of their cell wall structure (both Gram-positive and Gram-negative bacteria), while there was no observed activity against eukaryots (yeasts and moulds). There was absence of genotoxic effects while antigenotoxic effects of lemon balm Kombucha and tea were confirmed on MMC-damaged CHO-K1 cells. For the explanation of cell growth effects that were not concentration dependent, concept of hormesis was used. Antiproliferative activity was lower compared with traditional Kombucha and Satureja montana L. Kombucha, with lemon balm tea showing higher activity than its Kombucha.     

柠檬酒的研究

柠檬酒是利用纯天然无公害柠檬果皮，用萃取法提取果皮中的维生素C等多种对人体有益的矿物质和有机酸，是一种老少皆宜的美容保健饮品。     

Utilization of Lemon Albedo in Dry-cured Sausages

Two types of lemon albedo (raw and cooked) at 5 concentrations (0% to 10% in 2.5% increments) were added to dry‐cured sausages, and compositional, textural, and sensory analyses were conducted on finished products. The addition of albedo provided an improvement in nutritional properties from fiber addition and may have beneficial effects due to the presence of active biocompounds as evidenced by a decrease in residual nitrite levels and delayed oxidation (based on CIE redness values). Products with sensory properties similar to control sausages were those that contained 2.5% raw albedo and 2.5%, 5%, and 7.5% cooked albedo.     

Lemon Juice Aroma Concentration by Reverse Osmosis

Ethanol, a major component of lemon juice, was analyzed to indicate degree of lemon juice aroma concentration. Aroma solution was concentrated from 12.2 to 23.4% ethanol at 8.3 MPa and 19°C by reverse osmosis. Ethanol rejected by the membrane decreased from the initial 87.7% to 78% at the final aroma concentration of 23.4% ethanol. Membrane rejection of neral, geranial, and terpinene-4-ol was > 96% while rejection of the alcohols, n-propanol, 2-methyl-3-buten-2-ol, and 3-methyl-2-buten-1-ol, ranged from 6.9% to 83.5%. Sensory analysis indicated no difference between initial aroma and aroma concentrated by reverse osmosis. Mass balance determined the true recovery of total volatiles was 79.7%. Loss of volatiles was attributed to adsorption in the polymeric matrix of the membrane and some loss was attributed to cleaning.     

香橙柠檬饮料稳定性的研究

以香橙和柠檬为原料制备复合果汁饮料.以稳定性和感官评分为指标,通过单因素实验和响应面试验确定香橙柠檬饮料的配方:香橙汁10％、柠檬汁5％、魔芋胶0.04％、果胶0.03％、黄原胶0.07％.以此配方制得饮料,感官评分为92.5分,稳定性为78.2％.香橙柠檬饮料色泽橙黄,富含维生素和矿物质,具有香橙、柠檬的复合香气,酸...     

余甘子柠檬保健口含片的研制

通过湿法颗粒法生产余甘子柠檬保健口舍片,并对口含片的处方和一些影响产品质量的工艺及参教进行了研究.结果表明,以余甘子和柠檬提取物及白砂糖为主要原料,以硬脂酸镁为润滑剂,再添加适量的风味荆,可制得有余甘子与柠檬风味、口感好、硬度适中、崩解时间合理的余甘子柠檬保健口含片.     

柠檬皮渣膳食纤维在面包中的应用

将柠檬皮渣制备的膳食纤维添加到面粉中制作面包,研究柠檬膳食纤维的添加比例对面包品质和质构特性的影响。结果表明:在面包中添加1%柠檬膳食纤维较适宜,所制备的面包品质指标比不加膳食纤维的空白对照要好,比容评分为15.73分,感官评分为92.61分,质构特性指标硬度、弹性、黏聚性、胶着性、咀嚼性、回复性依次为623.573g,0.965g,0.606g,377.885g,364.659g和0.263g。添加1%柠檬膳食纤维的面包不仅产出率较高,口感较好,而且可以有效地抑制面包的老化,延长保质期。