摘要
本研究主要是针对天津口味进行寿司的制作。以产品感观评定为依据,对寿司的配方进行选择,试验结果表明,在200 g糙米饭中添加白醋10 g,糖5 g,盐15 g,金枪鱼9 g,鲜黄瓜15 g是最佳配方。
Sushi, made by germinated brown rice was designed according to the taste of Tianjin people. Based on the sensory evaluation of the productions, the formula of sushi was obtained. The results showed that the best formula was adding 10 g vinegar, 5 g sugar, 15 g salt, 9 g tuna, 15 g flesh cucumber to the 200 g germinated brown rice.
出处
《粮食加工》
2009年第1期25-26,82,共3页
Grain Processing
基金
天津农学院科学研究发展基金计划博士启动基金项目资助(项目编号2008D014)
关键词
发芽糙米
寿司
制作工艺
germinated brown rice
Sushi
production process
