| 蔬菜四喜丸子的开发研究 |
| |
| 引用本文： | 张立峰,刘淑杰,王树军,刘敬斋.蔬菜四喜丸子的开发研究[J].肉类工业,2020(5):7-10. |
| |
| 作者姓名： | 张立峰 刘淑杰 王树军 刘敬斋 |
| |
| 作者单位： | 临沂艾德森生物科技有限公司 山东临沂 276036;临沂艾德森生物科技有限公司 山东临沂 276036;临沂艾德森生物科技有限公司 山东临沂 276036;临沂艾德森生物科技有限公司 山东临沂 276036 |
| |
| 摘 要： | 进行了蔬菜四喜丸子的开发研究,通过单因素试验考察了影响产品品质的主要因素及最佳水平范围,通过正交试验确定了主要因素最佳配比∶马蹄丁规格8mm*8mm、马蹄丁添加量8%、胡萝卜丁规格6mm*6mm、胡萝卜丁添加量7%。
|
| 关 键 词： | 马蹄 青豆 胡萝卜 四喜丸子 |
Development and research of braised pork balls in gravy with vegetable |
| |
| ZHANG Lifeng,LIU Shujie,WANG Shujun,LIU Jingzhai.Development and research of braised pork balls in gravy with vegetable[J].Meat Industry,2020(5):7-10. |
| |
| Authors: | ZHANG Lifeng LIU Shujie WANG Shujun LIU Jingzhai |
| |
| Abstract: | The developmentandresearch of braised pork balls in gravy with vegetable was conducted.The main factors affecting the product quality and the optimum level range were investigated by single factor experiment.The optimum ratio of main factors was determined by orthogonal experiment: the size of diced water chestnutwas 8 mm*8 mm, and the addition amount of diced water chestnut was 8%, andthe size of diced carrot was 6 mm*6 mm, andthe addition amount of diced carrotwas 7%. |
| |
| Keywords: | water chestnut green beans carrots braised pork balls in gravy |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
