| 古法蒸肉丝茄子的配方和工艺研究 |
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| 引用本文： | 相玉秀,相玉坤,吴燕.古法蒸肉丝茄子的配方和工艺研究[J].肉类工业,2020(5):21-24. |
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| 作者姓名： | 相玉秀 相玉坤 吴燕 |
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| 作者单位： | 齐齐哈尔工程学院 黑龙江齐齐哈尔 161000;延寿一中物理教研室 黑龙江哈尔滨 150700;龙江县七棵树镇中心学校 黑龙江齐齐哈尔 161100 |
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| 摘 要： | 对古法蒸茄子的配方和工艺进行了研究,通过正交试验确定了最佳的工艺配比为:瘦肉质量164g,香菇∶红枣=1∶2,蚝油∶油∶酱油=3∶1∶1,蒸制时间35min,此时古法蒸茄子的品质最佳。
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| 关 键 词： | 古法 蒸肉丝茄子 配方 工艺研究 |
Study on the formula and technology of steamed eggplant with shredded pork by ancient method |
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| XIANG Yuxiu,XIANG Yukun,WU Yan.Study on the formula and technology of steamed eggplant with shredded pork by ancient method[J].Meat Industry,2020(5):21-24. |
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| Authors: | XIANG Yuxiu XIANG Yukun WU Yan |
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| Abstract: | The formula and technology of steamed eggplant by ancient method were studied, andthe optimum technology ratio was determined through orthogonal experiment: the weight of lean meat was 164 g, and the ratio of mushroom andjujube was 1∶2, and the ratio of oyster, oil and soy sauce was 3∶1∶1, and steaming time was 35 min. At this time the steamed eggplant by ancient method had the best quality. |
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| Keywords: | ancient method steamed shredded pork and eggplant formula technology research |
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