摘要
分析了菜肴制作的整个工艺流程,对其上浆、醒浆、油温、划油时间四个关键步骤作了进一步分析。通过正交试验法得到最佳工艺条件,研制后的成品无论从体积、形状、色泽、质感和营养成分上均有明显的提高。这些数据为菜肴最佳工艺的研究提供了依据。
This paper analyses the whole technological process of making dishes, and especially the four key steps of pasting, lbusing of paste temperature and time of frying. The optimum technological condition has been obtained through testing. The cooked dish has obvious improvement in volume, shape, colour, texture and nutrient. These data provide the basis for studying the optimum technology of dish.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
1991年第6期52-58,共7页
Journal of Harbin University of Commerce：Natural Sciences Edition
关键词
上浆
醒浆
油温
划油
pasting, lousing of paste, temperature, frying
