| 特色风味酱卤蛋的研制 |
| |
| 引用本文： | 刘志伟. 特色风味酱卤蛋的研制[J]. 食品科学, 2000, 21(8): 65-66 |
| |
| 作者姓名： | 刘志伟 |
| |
| 作者单位： | 武汉工业学院食品科学与工程系 |
| |
| 摘 要： | 对酱卤蛋生产工艺和条件进行了研究，结果表明：鲜蛋水煮５ｍｉｎ后，冷却剥壳，入特殊向料中卤煮（９５℃±５）３ｈ，再冷浸３６ｈ，真空包装、杀菌，可制得一种通身深褐色、有咬劲、可口滑爽、略有类似咖啡后苦味的风味独特的酱卤蛋制品。
|
| 关 键 词： | 蛋 卤制 真空包装 工艺条件 |
Study on Marinated Eggs With Unique Flavor |
| |
| Liu Zhiwei. Study on Marinated Eggs With Unique Flavor[J]. Food Science, 2000, 21(8): 65-66 |
| |
| Authors: | Liu Zhiwei |
| |
| Abstract: | The technological process and conditions of marinated eggs were stuided in the paper. The results indicated that the marinated eggs of better quality,special flavour could be obtained after the fresh eggs boiled for 5min,cooled then marinated with eggshell peeled off in special marinade for 3h.(95℃±5 ℃),and ambiently soaked for another 36h,then vacuum packed and sterilized. The product was of black-brown colour, delicious taste with some bitterness like cofee, good bite and good mouth feel. |
| |
| Keywords: | Egg Marinate Vaccum pouch Technology conditions |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
