| 酱卤肉制品应如何调香 |
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| 引用本文： | 王丽格. 酱卤肉制品应如何调香[J]. 肉类工业, 2008, 0(1): 16-17 |
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| 作者姓名： | 王丽格 |
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| 作者单位： | 北京市平谷区华裕食品有限公司,北京,101209 |
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| 摘 要： | 酱卤肉制品在调香过程中应注意的事项及其技术要点,主要从基础香味的作用及配比、香辛料的种类及使用原则、老汤的配制、工艺过程的把握等几个方面进行了详细阐述,讲解了酱卤肉制品如何才能调出可口的香味.
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| 关 键 词： | 基础香味 香辛料 老汤的配制 工艺过程 |
| 收稿时间： | 2007-09-25 |
| 修稿时间： | 2007-09-25 |
How to make up flavor of catsup-bittern meat products |
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| WANG Li-ge. How to make up flavor of catsup-bittern meat products[J]. Meat Industry, 2008, 0(1): 16-17 |
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| Authors: | WANG Li-ge |
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| Abstract: | The technology outline to blend flavor of catsup - bittern meat products was illuminated including function and proportion of basic fragrance, kinds of aromatic condiment and its using principle, preparation of concentrated soup etc in this paper. How to make up favorite flavor of catsup - bittern meat products was introduced, too. |
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| Keywords: | basic fragrance aromatic condiment preparation of concentrated soup technical process |
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