摘要
针对饺子馅中蔬菜的褐变 ,探讨了饺子在生产、销售过程中饺皮颜色加深的原因 ,解决此问题的根本办法就是对所采用的蔬菜进行热烫 。
Vegetables in the stuffing contributed great to its browning.The sound method to solve this problem is to scald the vegetables. Scalding temperature and time differed among vegetables.
出处
《冷饮与速冻食品工业》
2001年第2期6-7,9,共3页
Beverage & Fast Frozen Food Industry
