非油炸大豆拉丝蛋白素食生产工艺研制
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摘要
主要介绍了非油炸大豆拉丝蛋白素食的生产工艺流程、操作要点,具体地阐述了非油炸性香辣牛肉味、孜然牛肉味、咖喱味等3种素食调味配方,为从事该领域生产研究的企业提供真实可靠的技术参考。
The production process and operation points of non-fried soybean drawing protein vegetarian food were introduced, three vegetarian seasoning recipes of non-fried spicy beef flavor,cumin beef flavor and curry flavor were expounded, which could provide real and reliable technical reference for enterprises engaged in production and research in the field.
The production process and operation points of non-fried soybean drawing protein vegetarian food were introduced, three vegetarian seasoning recipes of non-fried spicy beef flavor,cumin beef flavor and curry flavor were expounded, which could provide real and reliable technical reference for enterprises engaged in production and research in the field.
引文
[1]李明晨.豆腐产生之溯源[J].扬州大学烹饪学报, 2011, 28(1):21-24.
[2]费英敏.大豆拉丝蛋白素火腿的研究[J].中国调味品, 2010,35(5):40-43.
[3]齐新美.大豆拉丝蛋白素食研究[J].中国调味品, 2016, 41(7):113-114.
[4]吴时敏.煎炸用油和油炸食品的质量安全问题及对策[J].食品科学技术学报, 2015, 33(1):6-12.
[5]金华丽,谷克仁.油炸食品安全性分析及危害预防[J].中国油脂,2010, 35(9):74-77.
[6]罗红霞.油炸食品变质原因的研究[J].食品研究与开发, 2011,32(7):129-130.
[2]费英敏.大豆拉丝蛋白素火腿的研究[J].中国调味品, 2010,35(5):40-43.
[3]齐新美.大豆拉丝蛋白素食研究[J].中国调味品, 2016, 41(7):113-114.
[4]吴时敏.煎炸用油和油炸食品的质量安全问题及对策[J].食品科学技术学报, 2015, 33(1):6-12.
[5]金华丽,谷克仁.油炸食品安全性分析及危害预防[J].中国油脂,2010, 35(9):74-77.
[6]罗红霞.油炸食品变质原因的研究[J].食品研究与开发, 2011,32(7):129-130.