摘要
利用茄子、大蒜、香油、生抽,生产营养、安全、美味、方便的酱茄子罐头,同时利用响应面试验确定了酱茄子罐头生产的最佳工艺条件,即大蒜用量1%,茄子蒸制的时间为20min,香油和生抽用量的比为1∶12。
Use eggplant, garlic, sesame oil and light soy sauce to produce nutritious, safe, tasty and convenient canned soy preserved eggplant, the optimum technological conditions for the production of canned soy preserved eggplant are determined by the response surface test, that is 1 % garlie; eggplant steaming time is 20 min, the ratio of sesame oil and light soy sauce is 1 ：12.
出处
《中国调味品》
CAS
北大核心
2018年第2期87-88,107,共3页
China Condiment
关键词
茄子
罐头
大蒜
响应面法
eggplant
can
garlic
response surface method
