摘要
简要的介绍了传统潮州卤水的调配方法,并研究了Vc对传统潮州陈卤水中亚硝酸盐的清除作用。结果表明,Vc溶液能有效清除陈卤汤中亚硝酸盐的含量,当0.4g/L Vc溶液6.0mL时最大清除率达到48.98%,可作为改善传统潮州小作坊卤制品质量的重要食品添加剂。
This paper introduced briefly the manufacture process of Chaozhou traditional marinade, and studied the effect of Vc to clean the nitrite in the Chaozhou marinade. The results showed that Vc solution could clean the nitrite in the marinade effectively. The max cleaning rate is 48.98% when Vc solution was added properly. It can be the important food additives to improve the quality of Chaozhou traditional marinated meat.
出处
《中国调味品》
CAS
北大核心
2012年第7期109-111,共3页
China Condiment
基金
韩山师范学院青年基金(2011)
关键词
潮州卤水
调配
VC
亚硝酸盐
清除
Chaozhou marinade
manufacture process
Vc
nitrite
clean
