摘要
首先利用传统家庭常压熬煮方式研究猪骨不同部位最终熬汤的风味特点,再根据各自风味特点进行搭配研究,主要从风味感官方面进行评价,以期制作出传统饮食中家常、自然、美味、营养的纯正猪骨汤,为骨汤工业化生产提供理论支持。最后重点分析了传统饮食骨汤向工业化转化存在的问题及解决思路。
Firstly,study the different parts of the pig flavor characteristics using the traditional family way at atmospheric pressure,and then match research according to the characteristics of each flavor.Mainly carry out the comprehensive evaluation from sensory to make homemade,natural,tasty,nutritious pure pork soup and provide theoretical support for the industrial production of the bone soup.At last,analyze the problems and solutions of transformation of the traditional bone soup to industrialization.
出处
《中国调味品》
CAS
北大核心
2013年第12期99-101,共3页
China Condiment
关键词
骨汤
风味研究
感官品评
工业化
bone soup
flavor research
sensory evaluation
industrialization
