摘要
研究了荠菜的干制工艺并初步探索形成了荠菜即食汤配方.实验所得到的荠菜干制的最佳条件是烫漂温度85℃,烫漂时间30s,柠檬酸浓度0.5%,干燥方式为微波干燥,100℃,1.5min,荠菜即食汤的最佳配方为菜包最佳配比为香菜0.4g,葱花0.6g,胡萝卜1.0g,豆腐干1.5g;料包配比为食盐1.0g,花椒粉0.4g,香菇粉0.6g,味精0.6g.
The drying technology of Shepherd′spurse was explored,and its instant soup recipe were preliminarily optimized.The best condition of blanching temperature and time was 85 ℃.and 30 s,respectively.The concentration of citric acid was 0.5%.The method of drying was microwave drying with 100 ℃ and 1.5 min.The best recipe of shepherd′spurse soup was the mix of vegetables package with dried parsley 0.4 g,dried onion 0.6 g,dried carrot 1.0 g,the oilboiled tofu 1.5g,while the spice package ratio was salt 1.0 g,pepper powder 0.4 g,shiitake powder 0.6 g,MSG 0.6 g.
作者
宫峥嵘
杨豆豆
万瑞斌
任小波
GONG Zhengrong;YANG Doudou;WAN Ruibin;REN Xiaobo(Longnan Normal College,School of Agriculture and Forestry Technology,Cheng xian Gansu 742500;Kangxian Jiafang Cansang Limited Company,Kangxian Gansu 746500)
出处
《宁夏师范学院学报》
2019年第7期49-53,共5页
Journal of Ningxia Normal University
关键词
荠菜
即食汤
干制工艺
Shepherd′spurse
Instant soup
Drying technology