摘要
以牛肉、番茄酱为主要原料,研究了番茄牛肉条方便食品的工艺和配方。对食盐添加量、白砂糖添加量、煮制时间、番茄酱添加量等影响因素进行研究,通过正交实验确定最佳工艺参数,得到最佳工艺条件为:食盐添加量2%,白砂糖添加量1.9%,煮制时间55min,番茄酱添加量17%。
The craft and formula for producing instant food of tomato beef strip was studied using beef and tomato ketchup as raw materials. Some influencing factors, such as salt, white granulated sugar, boiling time and tomato ketchup, and defined the best craft parameter by the orthogonal experiment： salt 2%, white sugar 1.9%, boiling time 55min, and tomato ketchup 17%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第12期163-164,共2页
Science and Technology of Food Industry
关键词
番茄酱
牛肉条
方便食品
tomato ketchup
beef strip
instant food
