摘要
以杏鲍菇、干辣椒、牛肉、黄豆酱为主要原料,研发一款营养美味的杏鲍菇香辣牛肉酱,并利用响应面法确定了杏鲍菇香辣牛肉酱制作的最佳配方,即辣椒20%、杏鲍菇8%、牛肉30%、黄豆酱20%。
In this paper, take Pleurotus eryngii, dried chili, beef and soybean paste materials to produce a new-type nutritional and delicious spicy beef sauce with Pleur optimum formula of spicy beef sauce with Pleurotus eryngii is determined by response surface dried chili of 20% ,Pleurotus eryngii of 8 %, beef of 30% ,soybean paste of 20%.
出处
《中国调味品》
北大核心
2017年第12期98-100,共3页
China Condiment
关键词
杏鲍菇
牛肉酱
干辣椒
响应面法
Pleurotus eryngii
beef sauce
dried chili
response surface method as the main otus eryngii. methodology raw The
