摘要
确定了微波预油炸藕夹面拖料的主要原料和配方。最优的面拖料组成为低筋粉:玉米粉=1:1.5,HPMC含量为4%,预糊化淀粉含量10%。
The process of microwavable pre-fried lotus roots with meat were studied in this paper. The optimum formula of hatter was determined with lower gluten flour and corn powder with the ratio 1：1.5, HPMC 4 %, pregelatinized starch 10 %.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期62-63,66,共3页
Food Research and Development
关键词
可微波
预油炸
藕夹
microwavable
pre-fried
lotus roots with meat
