食品科学 ›› 1999, Vol. 20 ›› Issue (10): 42-44.
• 工艺技术 • 上一篇 下一篇
张倩, 江萍, 秦利康, 吴先易
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ZHANG Qian, JIANG Ping, QIN Li-Kang, WU Xian-Yi
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摘要: 阐述了与牛肉复配的蔬菜种类及比例的筛选,不同预处理淀粉对产品质量的影响,加工工艺筛选和产品特性。结果表明:土豆、鱼腥草与牛肉复合,可获得色香形俱佳的营养肉脯。
关键词: 土豆, 鱼腥草, 牛肉
Abstract: A study on the composite nutritire driel beef includes screening variety of vegetables. effect of dfferentpretreated starch on product quality screening of processing techndogy and product quality Results showek combinetion of potato Houffoynia cordata with beef can produce nutrifive dried beef which is good in colour, flavour and shape.
Key words: Potato, Houttuynia cordata, Thunb beef
张倩, 江萍, 秦利康, 吴先易. 复合营养牛肉脯的研究[J]. 食品科学, 1999, 20(10): 42-44.
ZHANG Qian, JIANG Ping, QIN Li-Kang, WU Xian-Yi. [J]. FOOD SCIENCE, 1999, 20(10): 42-44.
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