摘要
文章对低温调理五香酱猪蹄配方和工艺进行了研究,经试验确定低温调理五香酱猪蹄的最佳卤煮配方:食盐2%,五香粉0.3%,冰糖0.4%,酱油1.5%;最佳工艺:油炸1min,煮制75min,杀菌30min。
In this paper,a kind of low-temperature processed spiced sauced pettitoes is studied,and the optimal formula and technology ascertained by experiments are as follows：salt of 2%,five spice powder of 0.3%,rock candy of 0.4%,sauce of 2%,frying for 1 min,boiling for 75 min, fermentation time of 30 min.
出处
《中国调味品》
CAS
北大核心
2015年第10期63-67,共5页
China Condiment
基金
江苏省淮安市科学技术局农业支撑项目(SN13086)
关键词
低温
调理
五香酱猪蹄
配方
工艺
low temperature
processed
spiced sauced pettitoes
formula
technology
