摘要
本文根据大众食俗与风味爱好,通过复合调味品的制作原理和方法,利用畜禽类鲜杂肉骨等丰富胶原蛋白和鲜味物质,与相关调味辅料加工、配制成使用方便、用途广泛的胶原蛋白复合调味胨。
According to the popular taste, the compound collagen protein flavoring was made using the fresh meat bone of livestock and birds as main material, which contained rich collagen protein and delicious substances, and related spice as subsidiary flavoring. The product was convenient and will be widely used as a new kind of compound flavoring.
出处
《现代食品科技》
EI
CAS
2007年第5期40-42,33,共4页
Modern Food Science and Technology
基金
四川省教育厅
川菜发展研究中心项目课题(CC06Z09)
关键词
肢原蛋白
调味胨
复合调味品
collagen protein
flavoring
compound flavoring
