美味点心

岩浆巧克力蛋糕原料:黑巧克力80克黄油80克面粉20克白砂糖40克鸡蛋2个制法:1.把巧克力和黄油放到不锈钢盆里,小火加热至融化并搅拌均匀后,再加入用鸡蛋液和白砂糖搅匀的蛋液,然后下入面粉并轻轻搅匀,即得到岩浆蛋液。2.将岩浆蛋液装入裱花袋里边,挤入模具内并送入预热至200℃的烤箱,烤七八分钟便可取出来食用。五仁牛肉比萨面皮料:高筋粉700克低筋粉100克,白糖15克酥油20克奶粉15克酵母4.5克盐6克清水300毫升馅料:芝士碎150克洋葱80克     

粤式美味点心

乡村鸭子酥 原科:芋头500克、澄面400克、盐5克、五香粉5克,鸡精5克,猪油100克,臭粉2克.     

美味点心面面观

黄金万两 原料:糯米粉500克,澄面100克,糖100克,白油100克,开水250克,金沙馅100克. 制法:先把澄面用开水烫熟,加入糖搅拌至糖熔化.再加入糯米粉做后加入白油搅拌均匀,包入金沙馅,放到元宝型模具中做出型状.最后用旺火蒸10分钟取出,刷一层蛋黄后放入面火200度、底火150度的烤箱中烤5分钟即可. 特点:有创意的做法,再加上人人都喜欢的外形,不喜欢都难.     

素食桌上的点心单

春节过后的素食餐桌上,摆一副"点心单",油酥、混糖、浆皮、炉糕、蒸糕、酥皮、油炸等诸多的点心品种琳琅满目。让面食点心、果味点心用它们漂亮精致的外形,或酥脆香甜或清爽鲜嫩的口感为节后的餐桌添一抹亮色。     

美味点心两款

一、如香小酥饼原料：面粉500克鸡蛋2个化猪油50克鲜牛奶200克绵白糖150克发酵粉5克精盐3克五香粉少许糖粉（即用白砂糖碾压成的粉）75克花生油10OO克（约耗IOO克）制法：l．把化猪油放入一小盆内,取绵白糖徐徐加入,并用打蛋器（或两双筷子）顺一个方向扰打均匀;另把鸡蛋磕入一小碗中搅匀,再倒入猪油糖内,继续搅匀备用;将面粉放人一小盆内,加入精盐、发酵粉和五香粉拌匀,用细筛筛一遍待用。2．取部分筛过的面粉放入有蛋液的小盆内搅匀,再加入鲜牛奶搅和,揉搓成面团状（可视面团软硬放入少许水或不放水）。3．把揉好的面团放在面…     

美味点心迎圣诞

姜汁圣诞慕斯 原料:糖粉500克,面粉250克,黄油200克,蛋白300克,姜汁80克,盐5克,芝麻100克,栗子茸100克.     

素食豆腐吃出美味

豆腐营养丰富,含有铁、钙、磷、镁等人体必需的多种微量元素,还含有糖类、植物油和丰富的优质蛋白,素有"植物肉"之美称,是很多素菜的主料。豆腐的消化吸收率述95%以上。两小块豆腐,即可满足一个人一天钙的需要量。     

微波炉转出美味素食

平时害怕厨房油腻又想保持身材的美女们,不妨学几招不用开油锅,用微波炉即可轻松转出来的美味素食谱,既可懒一懒,又可过嘴瘾。豆腐1盒,菠菜200g,香菇6只,胡萝卜末少许。先将菠菜洗净,去梗,取叶,剁成泥状;豆腐沥干,压碎,放入菠菜泥,加盐1茶匙,糖少许、香油、蛋清1个,淀粉1大匙、     

形美味佳的点心

原料：糯米400克 豆沙馅30克 红糖150克 熟白芝麻面、熟黄豆面各适量     

素肠的研制及加香试验

本实验研究了一种高蛋白、低脂肪大豆素食产品。该素食产品营养丰富、口感良好、生产简单、食用方便,与传统豆制品有相似之处,适合规模化、工业化和标准化生产。本实验通过调整大豆分离蛋白、水、植物油的比例,然后进行斩拌乳化、凝胶实验,得出了三者之间较为合理的比例;通过添加不同比例的复配乳化剂进行对比实验,证明了乳化剂在该产品中有明显的作用并得出了合理的添加比例;通过添加不同的咸味香精和甜味香精作为底味和头香,证明了在豆制品中同时添加咸味香精和甜味香精的可行性,并得出了较为合理的添加方法和添加比例。     

游走伦敦寻美味

去伦敦的旅行计划从去年拖到了今年，到了春天读了纽约杂志著名食评家的一篇文章后，这个愿望更强烈了。这期杂志详细介绍了伦敦的餐馆，一看吓一跳：原来伦敦米奇林星级餐馆已达43家，竟然超过了纽约的39家。英国食物的简单乏味就如法国食物的精致美味一样，是人人皆知的，但近十年伦敦与纽约的餐饮业都发生了翻天覆地的变化，新餐馆新菜式如雨后春笋般地滋生不息，真是造福了口味越来越挑剔的老饕们。     

素食新主张

素食主义是一种饮食的文化,世界各国或不同文化下的素食主义有所不同.素食,表现出了回归自然,回归健康和保护地球生态环境的返朴归真的文化理念.     

在人间天堂品味美食

杭州柬阳餐饮管理有限公司前身--东阳名莱,主要经营金华东阳地区农家土莱及其它地方特色土菜为主,以诚信经营为根本,以永远把顾客放在第一位为经营理念.现有杭州分店、庆春店、下沙店、城西店4家分店.该公司预计三年内将直营店达到8家,从而成为杭州最具特色、最有影响力、最知名的餐饮企业,为中国的餐饮业做出贡献.     

为首都消费者奉上最珍美的新西兰食品

今年4月初,新西兰与中国签署了<自由贸易协定>,为两国经贸发展创造了更多机会.从6月3日起,由新西兰贸易发展局(NZTE)主办的为期一个月的"新西兰精致之选"大型推广活动在华润超市国贸店隆重开幕,包括调味品、饼干、蜂蜜,酒类在内的近百种最珍美的新西兰食品和饮料会与北京消费者见面.     

赏月湖品美食的好去处——宁波华侨豪生大酒店

宁波,长江三角洲经济发达的重要港口城市,东方的时尚水都,越来越走在时代的前沿.她施展着无穷的魅力,已成为长三角南翼经济中心和东南沿海重要港口城市,联合国评估的中国最具发展前途城市之一,为万众瞩目.而宁波华侨豪生大酒店,一座22层全新的豪华型国际大酒店,则矗立在宁波大都市的中心地段,由闻名全球的酒店管理品牌——豪生集团经营管理,提供世界级水准的服务及设施,为中外宾客营造一个温馨的家.     

From mostly vegetarian to fully vegetarian: Meat avoidance and the expression of social identity

The dichotomous divide between vegetarians and omnivores seems clear: Omnivores eat meat, whereas vegetarians do not. Yet classifying people dichotomously as vegetarian or omnivorous overlooks a distinct group of people who limit their meat intake but still include some meat in their diets: a group of “mostly vegetarian” dieters called flexitarians (a term combining the words, “flexible” and “vegetarian”). Despite the estimated prevalence of flexitarianism in the United States hovering at approximately 20% to 30% of the population, we have little knowledge about how flexitarians construe their food choices. Through a preregistered study (N = 718), we identified psychological differences between flexitarians and full vegetarians as well as predictors of flexitarians’ openness to going fully vegetarian. Across all tests, social identity aspects of meat avoidance emerged as significant factors, over and above what motivations participants reported for avoiding meat. Findings suggest that social identity phenomena offer insights into how meat-avoiders construe not only their current, but also their prospective, food choices.     

苗家珍味--酸汤

酸汤是贵州苗族地区一种传统的发酵型调味品,它分红酸汤和白酸汤两种,具体介绍这两种酸汤的配方、制法,还有白酸汤的营养成分分析,为推广这一特色调味品打下良好的基础。     

Impact of food consumption habits on the pesticide dietary intake: Comparison between a French vegetarian and the general population

This study aims to compare the pesticide residue dietary intake of the French general population and the vegetarian population, separated into five specific diets: omnivorous (OMN), lacto-vegetarian (LV), ovo-lacto-vegetarian (OLV), pesco-lacto-vegetarian (PLV) and vegan (VG). Theoretical Maximum Daily Intakes (TMDIs) based on Maximum Residue Levels (MRLs) were calculated as a percentage of the Acceptable Daily Intake (ADI). Among the 421 pesticides studied, only 48 had TMDI above ADI for at least one population subgroup. An excessive exposure was noticed for 44, 43, 42, 41 and 30 pesticides in the OLV, VG, OMN, LV and PLV groups, respectively, versus 29 in the general population. Meat and egg products consumption was responsible for higher intakes of organochlorine pesticides in the general population than in the vegetarian population (TMDI = 348% versus 146–183% ADI for aldrin). However, as the limited consumption of animal-origin commodities was largely offset by a higher fruit, vegetable and cereal intake in the vegetarian diets, vegetarians appear to be preferentially exposed to pesticides, for which fruit, vegetables and cereals are the main contributors, such as tri-allate, chlorpyrifos-methyl and diazinon. This study illustrates that consumption habits have a real impact on pesticide exposure in terms of intake levels, number and type of pesticides, representing a potential risk of dietary exposure. Except for organochlorine compounds, the vegetarian population may be more exposed to pesticide residues than the general population due to specific dietary habits. Thus, this population should be considered for risk assessment of pesticide residues.