摘要
以牛腩及萝卜为主要原料,加入由多种香料煮制而成的香料水及其它调味料,通过单因素及正交实验确定了最佳配方及工艺条件,研制出了具有典型粤菜特色的牛腩萝卜罐头。
The processing technology of can of tenderloin with radish was studied in the paper. Adding with multiple spice, the product has a typical Cantonese Dish style .The optimum formula and processing conditions were determined through experiments.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第6期174-175,215,共3页
Science and Technology of Food Industry
基金
广州市科技攻关重点项目(2006Z2-E0151)。
关键词
牛腩
萝卜
粤菜
罐头
tenderloin
radish
Cantonese Dish
can
