摘要
本文以乳鸽为主要材料,以鹌鹑蛋、山药、枸杞、莲子、鸡腿菇为辅料,以“茯苓、薏苡仁”等药食同源之品提汁配汤。通过腌制、预煮和高温灭菌等加工工序,探索了即食型滋补乳鸽汤的制作工艺。产品鸽肉香嫩、汤味鲜美且具有良好的外观组织形态。
A instant nutrient dovelet soup process technology was developed with main material of dovelet and additional quail egg, Chinese yam, Chinese wolfberry, lotus seed, chicken-leg mushroom, assisting with some extraction of Tuckahoe, Job's tear. By salt cruing. blanching and high temperature sterilizing, soup has a delicious flavour and perfect appearance.
出处
《食品工业》
北大核心
2005年第2期49-51,共3页
The Food Industry
