摘要
研究了以鸡蛋和蔬菜粉为主要原料制作蛋菜肠的配方及工艺流程 (技术要点 )。通过二次回归正交试验 ,初步研究了在蛋菜肠中加入蔬菜粉的量 。
This paper studies the formula and technology essentials of producing sausage from egg and vegetable powder by normal experiment and the addition of vegetable powder and its characteristics and manufacturing technology.
出处
《河北职业技术师范学院学报》
2001年第3期33-36,共4页
Journal of Hebei Vocation-Technical Teachers College
关键词
复合蛋菜肠
蔬菜粉
制作工艺
配方设计
egg and vegetable sausage
vegetable powder
food fiber
manufacturing technology
