摘要
文章介绍开发香菇炖鸡肉酱产品的理念是:利用香菇特殊天然风味和鸡肉营养有机的结合,使人们使用这一产品后,其营养价值得到更合理的体现,以改善目前的酱料类产品的膳食结构。文章就香菇精膏、鸡肉精膏的生产工艺及二者的复配调味工艺进行综合论述。
The idea of development Mushroom stewed chicken paste is in order to improve the present diet structure of the paste products. Use the special natural mushroom odor combine with nutritious chicken smells, make people feeling nutritive value after taste. This paper discusses the production process of chicken essence paste, mushroom essence paste and the technics of combine season for the two essence paste.
出处
《中国调味品》
CAS
北大核心
2009年第12期88-90,共3页
China Condiment
关键词
香菇精膏
鸡肉精膏
香菇炖鸡肉膏
Mushroom essence paste
ehicken essence paste
mushroom stewed chicken paste
