摘要
鲜香椿芽在0.2%~0.3%的柠檬酸烫漂液中,烫漂温度95~100℃,烫漂时间40~60s,去除亚硝酸盐的香椿芽在火锅底料熬制中,半成品原料出锅前5~8min投料,熬制温度105~110℃,熬制时间4~6min,可以制作出风味独特、味道鲜美、香气浓郁的香椿火锅底料。
Fresh Toona sinensis sprouts are blanched in 0.2%~0. 3% citric acid blanching liquid, blanching temperature is 95%~100 ℃, blanching time is 40~60 s. In boiling of hotpot condiment,add Toona sinensis sprouts which have been removed nitrite before 5~8 min of taking the semi-finished materials out of the pot, boiling temperature is 105~110 ℃, boiling time is 4~6 min. The Toona sinensis hotpot condiment with unique flavor, delicious taste and rich aroma can be made.
出处
《中国调味品》
北大核心
2017年第12期129-130,共2页
China Condiment
关键词
香椿
烫漂
火锅底料
加工工艺
Toona sinensis
blanching
hotpot condiment
processing technology
