摘要
以猪腿骨、鸡骨架为主要原料,以汤中蛋白质溶出量及蛋白质利用率为考察指标,对料液比、原料的不同破碎度和文火、急火、加压、酶解及其不同的组合等方面进行考察,为高汤工业化生产中工艺问题提供理论依据。
In this paper, we take pig＇s thighbone and chicken bone as raw material, using the dissolution rate and protein utilization rate of the soup as investigation index, investigate the results on the different solid--liquid ratio, degree of raw material quassation, slow fire, quick fire, pressurize and enzymolysis. This study offers the theoretical basis for the key problem of the soup industrialization.
出处
《中国调味品》
CAS
北大核心
2008年第5期48-52,共5页
China Condiment
关键词
高汤
工艺
组合
soup
process
combination
