干贝瓤豆腐

“干贝瓤豆腐”是将涨发好的干贝瓤入日式豆腐内，经蒸、烧制成的一款特色风味菜肴，成品具有滋味醇厚、贝肉细嫩、豆腐鲜香、营养丰富、老幼皆宜的特点。原料：干贝150克日式豆腐150克鲜桔100克西红柿80克黄瓜50克西兰花200克蒜茸10克葱段20克姜片10克精盐4克绍酒6克鸡精6克葱姜汁10克胡椒粉2克强生粉10克高级清汤100克香油10克精炼油80克香菜适量制法：1、将干贝先用温水淘洗干净，再用开水泡软、去掉腰箍，放人汤碗内，用开水浸没，加入葱段、姜片上笼蒸至把烂取出待用。然后将回式豆腐切成2厘米长的段，每段的中间挖空部人干贝后，再放…     

“食物相尅”吗?

本刊自公开发行后,收到了不少读者来信,询问“黄瓜和花生”、“苋菜和甲鱼”、“柿子和螃蟹”以及“菠菜和豆腐”等食物同吃是否会相克.为此,编辑创特邀中国医学科学院决风同志给大家谈谈这方面的问题.     

秋来荸荠成佳肴

锅烧荸荠（素菜） 原料：豆腐 ８００克,荸荠 ３００克,鸡蛋清 ５０克,葱１５克,姜１５克,淀粉３０克,色拉油１０００克（约耗５０克）,胡椒粉、盐、味精适量。 制法：１、将豆腐去掉老皮,用刀拍茸;荸荠去皮后洗净,用５％的盐水浸泡一小时后捞出拍碎;葱姜去皮后洗净亦拍碎,用５０克清水浸泡取葱姜汁;将豆腐放入盆里加蛋清、葱姜汁、盐、味精、胡椒粉、淀粉同搅成豆腐茸,放入拍碎的荸荠,再搅匀待用。 ２、炒锅上火,洗净,烘干水分,放入色拉油烧至５成热时,将豆腐茸用手抓成大圆子下锅炸,并用铲子轻轻转动（不使其粘锅）,…     

小城特色菜

我是一名在四川边远小县城越西工作的厨师，在此，我向大家推荐两款我们餐馆的特色菜，还望大家多多指教。 越西豆腐 原料：嫩豆腐（豆花亦可）５００克鸡脯肉１００克鸡蛋５个熟火腿７５克香菇、玉兰片各３０克姜５克葱２５克精盐、胡椒粉、料酒、味精、水豆粉、鲜汤各适量精炼油１０００克（约耗１００克） 制法： １．嫩豆腐（或豆花）滤去水分，搅为茸泥；鸡脯肉剁成茸，和入豆腐泥中，再磕入鸡蛋，加入盐、胡椒粉、料酒、姜２克（切末）、葱１０克（切未）和水豆粉，搅打成豆腐糁；熟火腿切小片；香菇、玉兰片切成薄片；剩余的姜切片、…     

诱人食欲的仿荤菜肴

所谓仿荤菜肴，就是用植物性原料制成动物性原料的形状，可以使吃腻了大鱼大肉的人们耳目一新，从而产生强烈的食欲、本文在此介绍数款仿荤菜肴，供参考。此案并非用牛肉制成，而是以豆腐做主料，经过刀工、油炸、浸渍、拍粉、蒸制而成。原料：豆腐750克糯米75克白菜叶适量精盐5克味精4克葱姜水50克酱油15克五香粉25克白糖10克胡椒粉10克葱片15克美片10克大料2故料酒15克香油10克香菜15克色拉油1000克（约耗100克）制法：1．将豆腐改刀成长5厘米、宽2．5厘米、厚0．4厘米的大片；糯米同一枚大料入一净平锅中，上火烤黄，碾成粉状备用；白菜…     

你对食物的相克相生和“垃圾食品”了解多少？

一、理性看待食物相克 营养学家历来强调饮食“品种多样,营养均衡”．一天当中我们会进食几十种食物,如果这些食物中有“相克”的种类．岂不是”得不偿失”？那么．如何正确地看待食物相克的问题呢？     

香菇豆腐芹菜鱼

我是一名现役军人，入伍前曾是一位专业厨师。如今，我在部队同样干着自己的老本行。为了更好地丰富部队的伙食，我一直在不断地学习和钻研。下面，我特向大家推荐一道自己创制的家常菜品。该菜取料方便，制作简单，口味大众化，既可作为家常菜，也可作为筵席上的菜品。原料：净花鲢鱼肉３５０克香菇１００克豆腐１５０克西芹５０克姜片１５克蒜片１５克葱节５０克糍粑海椒１５克精盐、胡椒粉、料酒、味精、鸡精、鲜汤、水淀粉各适量化猪油２５克色拉油５００克（约耗７５克）制法：１．鱼肉洗净后斜刀片成片，纳碗，用姜片１０克、葱节３０…     

扣烧牛肉

原料：熟白煮牛肉300克采油（或花生油）500克（实耗约100克）科酒15克酱油10克香油30克淀粉20克香醋10克姜片15克葱段10克蒜米、蒜片各5支香菜15克精盐、味精、白汤各适量制法：l、将熟白牛肉拌匀酱油．下热油祸中炸至至金黄色，捞出晾凉，切成8厘米长、2厘米宽、O．5厘米厚的片．整齐地放入蒸碗内。2、炒锅上火．放入香油烧热．投入葱段、蒜片编出香味．加入科酒、白汤、精盐、酱油、味精烧沸后，倒入蒸碗内，陕即人锅蒸至肉比（高压锅蒸ZO分钟．普通锅蒸40分钟）。尔后，将蒸好的牛肉和入汤盘内．原汤汁逢人祸中，上火．加入适量白汤、…     

立冬养生素食

冬瓜素馅饺子 素馅用料：韭菜100克,白菜200克,菠菜200克,香菇50克,虾皮40克,花生碎30克,豆鼓面酱30克,鸡蛋3个,豆腐100克。 皮：冬瓜、水淀粉。 调料：盐、王守义十三香、香油、植物油、葱末儿各适量。     

风味豆腐两例

俗话说：豆腐得味，远胜燕窝。豆腐虽是寻常之物，但若做得好便成了美味。下面，笔者就向大家介绍两款别有风味的豆腐菜肴。香麻豆腐排原料：豆腐２５０克猪肥膘肉５０克鲩鱼肉８０克火腿３０克青豆３０克鸡蛋液５０克鸡蛋皮２张姜葱汁、精盐、胡椒粉、料酒、面包糠、熟芝麻各适量色拉油１０００克（约耗５０克）制法：１．豆腐去皮，压成泥；猪肥膘肉、鲩鱼肉用搅拌器绞成茸。然后将三者共纳盆中，加入精盐、胡椒粉、料酒、姜葱汁搅匀成豆腐糁；火腿、青豆（焯熟）均切细末。２．取蛋皮平铺在案板上，在上面抹上适量豆腐糁，再撒上火腿末和…     

非洲风味色拉的菌群分析与控制

目的 调查非洲风味色拉食品制作与冷藏过程中微生物污染与卫生质量变化情况。方法　试制拟定非洲色拉的基础配方, 改进工序, 观察基础配方和改进配方制作的色拉中微生物菌群的变化情况, 结合产品的感官品质变化, 拟定产品保质期。结果 非洲色拉基础配方制品菌落总数几何均数为2.1×103 cfu/g, 其中74.1%来自黄瓜, 10.0%来自番茄, 4.9%来自洋葱, 而生菜叶和鸡蛋分别占7.7% 和2.7%。通过对原料进行热烫处理, 增加3倍量白醋的新配方减菌率可达到71.4%, 保质期可由3 d延长至5 d。结论 本研究对该类食品的安全经营具有一定参考作用。     

高纤维内酯豆腐的研制

以大豆为主要原料,并添加大豆渣及菠菜,制成口感细腻富含纤维的内酯豆腐。通过正交试验确定了产品最佳的工艺和配方。产品使豆腐营养更加完善,是中老年人理想的保健食品。     

ACCEPTABILITY OF BEEF PATTIES EXTENDED WITH PORK AND/OR TEXTURED SOY PROTEIN1

Four beef or beef/pork ground meat blends were extended with textured soy protein (TSP) at 0, 10, 20 and 30% levels. Ground beef/pork/textured soy protein (TSP) patties with 30% TSP were rated lowest by consumers for raw color and appearance and overall cooked appearance. A beef (50%) and pork (30%) blend containing no TSP was rated highest by consumers for tenderness, flavor and overall desirability and higher by a trained sensory panel for flavor and overall desirability than blends containing TSP. Overall desirability ratings for visual and palatability characteristics of beef/pork meat patties were higher than for beef/pork/TSP blends. Results indicated a distinct advantage for palatability of the beef/pork blend as compared to beef/pork/TSP combinations.     

紫菜牡蛎豆腐复合软罐头的研制

以连云港产牡蛎、紫菜和豆腐为原料,研制出了紫菜、牡蛎和豆腐复合软罐头海味食品,该产品营养丰富,味道鲜美,具有独特的保健功能,是老少皆宜的现代方便食品。     

Contamination of Salmonella in retail meats and shrimps in the Mekong Delta, Vietnam

From March 2000 to September 2001, 608 samples of retail meat (136 pork, 70 beef, 202 chicken, and 200 ducks) and 110 samples of retail shrimp from six provinces of the Mekong Delta in Vietnam were collected individually and examined for the prevalence of Salmonella. Of the 718 samples examined, 243 (33.8%) were Salmonella positive. Salmonella was isolated from 69.9% of the pork samples, 48.6% of the beef samples, 21.0% of the chicken meat samples, 22.3% of the duck meat samples, and 24.5% of the shrimp samples. From 261 Salmonella isolates, 24 different serovars were identified. The predominant serovars of the isolates were Salmonella Derby, Salmonella Weltevreden, and Salmonella London in pork; Salmonella Weltevreden, Salmonella London, and Salmonella Dessau in beef; Salmonella Emek, Salmonella Typhimurium, and Salmonella Dessau in chicken meat; Salmonella Lexington, Salmonella Derby, and Salmonella Dessau in duck meat; and Salmonella Weltevreden, Salmonella Tennessee, and Salmonella Dessau in shrimps. Salmonella Bovismorbificans, Salmonella Derby, Salmonella Dessau, and Salmonella Weltevreden were the most common serovars in all the samples examined. These results indicate a high rate of contamination by Salmonella in retail meats and shrimps in the Mekong Delta, Vietnam.     

Effects of Processing on Zinc Levels in Spinach, Beef, and Potatoes

Spinach, beef, and potatoes were subjected to combinations of cooking, freezing, retorting, and storage and analyzed for total zinc and water soluble zinc, before and after acid-enzyme digestion. Zinc and its complexes that were soluble were membrane filtered to exclude the passage of substances larger than 5,000 daltons. Approximately 30–50% of the total zinc in spinach systems and about 70–100% of the zinc in potato systems was water soluble. Practically none of the endogenous zinc in beef was water soluble. Regardless of processing method, essentially all zinc in spinach and potatoes and about half of the zinc in beef was released after acid-enzyme digestion. All of the spinach and potato zinc and at least a third of the beef zinc following digestion passed through the 5,000 dalton membrane.     

2010年泰州市餐饮业食品安全监测结果分析

目的了解泰州市餐饮业食品安全动态,及时发现餐饮服务食品安全隐患,为监管部门有效监管提供参考。方法按照《关于委托开展江苏省2010年餐饮服务食品安全监督抽检工作的函》检测技术要求提供的检测方法和食品检验工作规范进行监测抽样,采高风险食品、餐饮具及食品原料3大类样品312份,对大肠菌群、菌落总数、沙门菌等7个微生物指标及防腐剂、色素、重金属、兽药残留等28个理化指标进行监测。结果 312份样品总体合格率为50.3%,其中食物原料大米、小麦粉、食用油全部合格;生活饮用水合格率为75.0%;猪肉(猪肝)合格率为56.2%;高风险食品合格率仅为17.3%,熟肉制品、鲜榨果蔬汁、非发酵豆制品、沙拉、凉拌菜、生食水产品、盒饭合格率分别为20.0%、15.0%、6.25%、25.0%、0、12.5%、37.5%。合格率偏低主要受菌落总数、大肠菌群两个卫生学指标的影响,7类样品合格率差异无显著性;餐饮具合格率为75.6%。结论猪肉污染严重;熟肉制品、沙拉等直接入口食品卫生状况较差,提示相关监管部门应加强加工场所卫生管理,从业人员卫生意识宣导以及原料选控、加工过程及餐具消毒等关键环节的监督管理。     

唐山市餐饮从业人员食品安全知识、态度及行为调查分析

目的：研究河北省唐山市餐饮从业人员食品安全知识、从业态度和行为的现况,为餐饮从业人员进行健康教育提供依据。方法：采用分层随机抽样的方法抽取唐山市餐饮从业人员759人,通过调查问卷了解其食品安全知识、态度和行为现状。结果：唐山市餐饮从业人员食品安全知识、态度、行为总体知晓率分别为74.1%、88.2%和79.3%;从业人员健康证持有率为89.3%,未达100%;文化程度高、单位规模大、经过培训、从业时间长的从业人员知识知晓率和行为良好率均高于相应其它人员;从事烹饪岗位的从业人员好于其它岗位人员。结论：唐山市部分餐饮从业人员食品安全知识水平较低,但获取食品安全知识的态度比较积极,因此加强对食品从业人员卫生知识培训宣传、加大监管部门执法力度对提高食品从业人员食品安全知识水平,规范食品从业人员行为非常有必要。     

Consumer sensory analysis of organically and conventionally grown vegetables

ABSTRACT:  Consumers of organically grown fruits and vegetables often believe that these products taste better than conventional produce. However, comparison of produce from supermarket shelves does not permit adequate assessment of this consumer perception, given potentially confounding cultivar and environmental effects. We used replicated side-by-side plots to produce organic and conventional vegetables for consumer sensory studies. In one test, red loose leaf lettuce, spinach, arugula, and mustard greens, grown organically and conventionally, were evaluated for overall liking as well as for intensity of flavor and bitterness. Another consumer test was conducted comparing organically and conventionally grown tomatoes, cucumbers, and onions. Overall, organically and conventionally grown vegetables did not show significant differences in consumer liking or consumer-perceived sensory quality. The only exception was in tomatoes where the conventionally produced tomato was rated as having significantly stronger flavor than the organically produced tomato. However, overall liking was the same for both organic and conventional samples. As conventional tomatoes also were scored marginally significantly higher in ripeness and a positive correlation was found between ratings of flavor intensity and ripeness, the flavor difference observed could not be simply ascribed to the contrasting growing conditions. Consumer panelists in both tests considered organic produce to be healthier (72%) and more environmentally friendly (51%) than conventional produce, while 28% considered organic produce to have better taste. Covariance analysis indicated that consumer demographics affected sensory comparisons of organic and conventional lettuce and cucumbers. Future study is needed to substantiate the influence of segmentation of consumers on their preference for organic food.     

PCR方法快速鉴别食品中肉的种类

本文针对食品中肉成分种类鉴别开发了一种快速灵敏的PCR检测方法,可检测食品中是否存在猪肉、牛肉、羊肉以及鸡肉等成分。采用微波助提法提取样品中DNA,简化了前处理步骤,可在短时间内完成从多种不同类型肉与肉制品中提取肉成分DNA。为了评价方法的可靠性与灵敏度,猪肉以及掺入了不同比例浓度猪肉成分的食品样品采用本方法进行了核酸提取与PCR分析。检测结果表明,方法可检测出低至含有0.5%浓度的猪肉成分的混合样品。随机抽取50份不同类型的市面食品样品,检测出5份食品含有猪肉成分,7份食品中含有牛肉成分,5份食品中含有羊肉成分。该样品前处理方法、DNA提取方法以及PCR检测方法可广泛应用于食品中肉成分种类的检测鉴别。