如何热拌剁椒姜汁肘

用猪肘子烹制的菜肴中,最为著名的就是东坡肘子,当然还有红烧肘子、红枣煨肘、豆瓣肘子、红焖肘子、炖肘子等.这些肘子菜,无一不是用煨、炖、烧、煮、焖等方法烹调成菜的.而我这里要说的剁椒姜汁肘,则使用的是热拌技法.     

中西结合五香肘子的加工工艺

介绍了西式工艺与传统工艺相结合生产五香肘子的新方法,这种工艺生产的肘子既保持了传统肘子的特色又提高了出品率和口感,适合大规模生产,市场前景广阔。     

猪年肘肉有掌故

天福酱肘子居住北京的人一提起吃酱肉,自然会马上想到天福号酱肘子。在200多年前天福号制作的酱肘子,具有独特风味,。     

"酱汁肘子"软罐头的生产工艺研究

以肘子为主要原料，添加乳酸茵肽和特丁基对苯二酚作为防腐保鲜剂，制出酱汁肘子软罐头，保持了传统肘子烹制后的浓郁自然风味，各项指标均符合国家标准。     

新特色豫菜

红扒肘子原料:肘子、酱肉料、菜胆、酱油、味精、盐水、姜葱片。做法:①肘子用水煮熟,在油锅中炸至皮红,剔去骨,剞刀法装碗,浇上调味汁,放入姜葱片与酱肉料上笼蒸1小时。②菜胆爆炒后摆入盘中,扣入肘子即可。香辣脆皮葱条原料:圆葱、脆皮粉、味椒粉、辣椒粉。做法:①脆皮粉加入     

名食长廊

一提起肘子,许多北京人及常来北京者都会想起北京西单的“天福号”酱肘子铺来.该店的酱肘子历史悠久,选料精良,配料齐全,做工精细,成品软烂嫩香,脸炙人口,清代曾为御用食品,久已誉满京师,驰名全国.“天福号”已有二百四十多     

传统湘菜酱汁肘子减菌化生产技术研究

以猪前肘为主料,对传统湘菜酱汁肘子的工业化生产技术进行试验研究,重点探讨原料预处理、原辅料配比、巴氏杀菌工艺及包装环境的减菌化工艺。结果表明,用4mg/L的臭氧水浸泡肘子10min,可杀灭原料中的微生物,并提高产品的感官品质;食盐、白糖、干辣椒、豆豉、酱油的最适添加量分别为3.5,2.5,2.5,0.4,0.5kg/150kg.肘子;最佳巴氏杀菌工艺为85℃,30min;包装环境的消毒工艺为臭氧浓度24mg/m3,消毒时间1.5h。该条件下产品无需进行高温高压杀菌,不仅节约了包装材料和杀菌成本,而且更多保存了肘子的营养成分,组织紧密,口感更佳。     

餐桌滋味巴蜀调

铜盆肘子肘子去骨,入沸水锅里汆一水,接着放入卤水锅里卤炬巴,捞出在肉面切几刀(不切断),再皮朝下放碗里备用。锅里放色拉油烧热,下碎米芽菜和老干妈豆豉炒香后,盛在定好碗的肘子上,随后入笼蒸约30分钟,取出翻扣在铜盆里备用。     

北京天安门招待所精品菜点选

玉苑肘子主料:猪前肘700克配料:菜心12棵、板栗12个调料:精盐4克、味精2克、料酒10克、葱姜各5克、冰糖10克、香料适量。制作方法:猪前肘焯水洗净,炒勺上火、炒糖色加入料酒高汤、葱姜、冰糖,把肘子放入锅中,卤熟,捞出放入碗中,加入原汤上屉蒸烂。将菜心、板栗焯水,把菜心、板栗摆放盘子四周,把肘子扣在中间,将原汁倒入勺中调好味,勾芡浇在肘子上,即可。特点:肘子软烂,不腻,颜色红亮,菜心脆嫩。翡翠驼掌主料:发好净驼掌500克。配料:西兰花、冬菇适量。调料:精盐、味精、胡椒粉、料酒、水淀粉。制作方法:先将驼掌切成薄片码放在碗内,加入调料,高汤,上屉蒸至软烂。将冬菇洗净,上火煨味,西兰花洗净焯水。     

错出来的四道名菜

有许多流传至今的名菜并非某个高厨或名人贤士精心制作的,而是由于机缘的巧合,名菜往往在“错中成名”。 东坡肘子:东坡肘子其实并非苏东坡之功,而是其妻子王弗的妙作。一次,王弗在炖肘子时因一时疏忽,肘子焦黄粘锅,她连     

Effects of milkline vacuum, pulsator airline vacuum, and cluster weight on milk yield, teat condition, and udder health

The influence of milkline vacuum, pulsator airline vacuum, and cluster weight on complete lactation milk yield performance, teat condition, and udder health were studied in 241 cows by using three separate factorial experiments. The first experiment had milkline vacuum set at 38 and 48 kPa, pulsator airline was vacuum was set at 0 and 8 kPa above milkline vacuum, and cluster weight was 1.6 and 2.3 kg. The second experiment had milkline vacuum set at 38 and 48 kPa and cluster weight was 1.6 and 2.3 kg. The third experiment had milkline vacuum set at 32 and 42 kPa and pulsator airline vacuum 0 and 8 kPa above milk line vacuum. The first two experiments were carried out with a high-level milking and the third with a low-level milking system. The average vacuums in the short milk tube during milking for low and high milkline vacuum in the high-level system were 26 and 33 kPa, and 30 and 39 kPa for the low-level milking system, respectively. Milking at low vacuum increased the machine-on time and frequency of liner slip, decreased milk flow rate, but had no influence on teat condition and udder health. The milk yield of high producing cows with long machine-on time was reduced by 5% when milked at a low vacuum. A higher pulsator airline vacuum than milkline vacuum had no influence on milking performance. The use of the light cluster reduced machine-on time. We recommend that mean vacuum in the short milk tube should not be lower than 32 kPa.     

不同干燥方式对莲子品质的影响

研究了莲子的热风干燥、真空微波干燥、真空冷冻干燥、热风-真空微波干燥和热风-气流膨化干燥5 种不同干燥方式及其对莲子干燥产品物理性质、主要营养成分和微观结构的影响。结果表明：总色差值大小顺序为真空冷冻干燥＞热风-气流膨化干燥＞热风干燥＞真空微波干燥＞热风-真空微波干燥;硬度大小顺序为热风干燥＞真空微波干燥＞热风-真空微波干燥＞热风-气流膨化干燥＞真空冷冻干燥,而脆度大小顺序为真空冷冻干燥＜真空微波干燥＜热风干燥＜热风-真空微波干燥＜热风-气流膨化干燥;比容大小顺序为真空冷冻干燥＞热风-气流膨化干燥＞热风-真空微波干燥＞真空微波干燥＞热风干燥;复水性大小顺序为真空冷冻干燥＞热风-气流膨化干燥＞热风-真空微波干燥＞真空微波干燥＞热风干燥;5 种产品中的蛋白质和粗纤维含量相差不大;真空冷冻干燥、热风-真空微波干燥与热风-气流膨化干燥产品的微观结构均观察到明显的蜂窝状结构,热风干燥产品仍为致密结构,真空微波干燥产品中仅出现少量空隙。综合看来,热风-气流膨化干燥可以作为开发莲子休闲食品的适合加工方式。     

纸机真空形成的相关因素和真空发生器的合理配置

通过分析真空形成的机理,总结出影响纸机真空元件真空形成的相关因素,从而得出合理合并纸机真空点和选用真空发生设备的要点,给造纸项目技术人员提供一些合理配置真空发生器的建议。     

载能微波在不同负压水平的干燥模式与应用

为回顾近年来载能微波在农产品干燥中的研究进展,并解析负压环境对干燥行为的影响,文章以微波干燥的负压水平和干燥模式为主线,阐述高水分农产品物料在低真空度的负压微波脉冲喷动干燥(pulse-spouted microwave vacuum drying,PS-MVD),中真空度的微波真空干燥(microwave vacuum drying,MVD),高真空度的微波真空冷冻干燥(microwave vacuum freeze drying,MVFD)的干燥模式及物料特性,同时对农产品物料“热风-微波真空”组合干燥、“微波真空-真空含浸”加工、“脉冲喷动微波真空冷冻干燥”工艺的创新应用展开讨论。     

热风真空组合干燥苹果片试验研究

以苹果为原料,通过试验探讨了在热风真空组合干燥条件下,热风温度、热风时间、真空温度、真空度等因素对热风真空组合干燥苹果片品质的影响。结果表明:热风真空组合干燥较热风干燥而言可有效提高其干制品的质量;热风真空组合干燥苹果片较优的工艺参数为:热风温度60℃、热风时间1h,真空温度50℃、真空度30kPa。     

精炼脱臭中冷冻水真空系统和乙二醇型“干冰”冷凝真空系统的技术经济分析

介绍了冷冻水真空系统和乙二醇型"干冰"冷凝真空系统的工作原理及工艺特点,并进行了技术性能对比。对两种真空系统应用在不同规模精炼脱臭生产线的经济效益进行了对比,分析了两者的适用范围。结果表明:冷冻水真空系统更适用于中、小规模油脂精炼脱臭真空系统,乙二醇型"干冰"冷凝真空系统更适用于大、中规模油脂精炼脱臭真空系统。     

Optimisation of vacuum impregnation of blackcurrant‐infused apple cubes: application of response surface methodology

The response surface methodology was used to investigate the effects of blackcurrant concentrate level, vacuum pressure and time on the mass transfer and nutritional properties of vacuum‐impregnated apple cubes. There were higher water loss and weight reduction in the samples at the middle‐level vacuum pressure, but the other factors had no effect on these properties. The higher the vacuum pressure and time, the higher the solids gain of the samples. There was opposing results of the antioxidant capacity of the samples in the middle and high blackcurrant concentrate level and vacuum pressure when compared with the low blackcurrant concentrate level and high vacuum pressure. The middle blackcurrant concentrate level gave higher ascorbic acid content of the samples, while the middle vacuum pressure gave lower values. The optimised conditions for vacuum impregnation of the apple cubes were 18–20% blackcurrant concentrate level, 77–80 kPa vacuum pressure and 38–45 min vacuum time.     

不同干燥方式对甘薯产品品质的影响

研究热风干燥、真空干燥、真空微波干燥、真空冷冻干燥和变温压差膨化干燥5种不同干燥方式对甘薯干燥产品物理性质、营养成分和微观结构的影响。结果表明：硬度：热风干燥＞变温压差膨化干燥＞真空微波干燥＞真空干燥＞真空冷冻干燥;色泽：热风干燥＞真空干燥＞变温压差膨化干燥＞真空微波干燥＞真空冷冻干燥;粗蛋白和粗纤维含量经过干燥加工后无明显变化;5种干燥加工处理均可使甘薯产品粗淀粉含量减少,还原糖含量增加;干燥处理后甘薯β-胡萝卜素和VC都大幅度下降;真空冷冻干燥产品与变温压差膨化样品的细胞结构孔隙较大且均匀一致,呈现出较好的蜂窝状结构;热风干燥与真空干燥产品结构紧密;真空微波干燥产品细胞结构致密,密度较大。综合看来,变温压差膨化干燥产品品质优良且生产成本也较低,适宜于进行甘薯干燥加工的工业化生产。     

膨化颗粒饲料真空喷涂油、水的工艺参数研究

使用小型真空喷涂装置对直径4mm膨化颗粒饲料进行了真空喷涂油脂、水时工艺参数对颗粒硬度、喷涂均匀度的影响的研究，结果表明：在喷涂油脂时，真空度、泻压时间和油温对于颗粒硬度均有不同的影响；真空度、油温对喷涂均匀度有显著影响。在喷涂水溶液时，真空度、泻压时间对颗粒硬度均有较大的影响；真空度对喷涂均匀度有显著影响。     

造纸真空系统中两种常见的真空发生设备——水环真空泵和透平风机的综合比较

水环真空泵和透平风机是现代造纸真空系统中最常见的两种真空发生设备,通过比较两者的发展历史、工作原理、结构特征和在造纸真空系统的应用特点,总结两者的优点和缺点,希望能给造纸行业的相关技术人员选用真空发生设备时提供参考。