当前位置:文库下载 > 所有分类 > 蛋黄椒盐的工艺研究
免费下载此文档侵权投诉

蛋黄椒盐的工艺研究

菜肴工艺制作必看。

蛋黄椒盐的工艺研究

崔震昆1 朱琳2 贾贵龙3

(1.河南科技学院 食品学院,河南,新乡,453003;2.河南科技学院 新科学院,河南,新乡,

453003;3.深圳航空有限责任公司,广东,深圳,518000)

摘 要:蛋黄椒盐做为一种调味品,主要应用于菜肴中。它不仅可以增加菜肴味道,而且还赋予了菜肴

色泽。通过实验确定了对蛋黄椒盐影响的四因素:蛋黄量、椒盐量、大蒜量、烤制时间,并对这四个因素分别进行了分析最后得出对蛋黄椒盐影响最大的三个因素:蛋黄量、椒盐量、大蒜量;通过考察单因素对其的影响,用正交实验设计确定了最佳方法,其最佳方法是咸蛋黄100克,花椒25克,精盐25克,烤制时间3分钟,大蒜15克的效果最佳。

关键词:椒盐;蛋黄;蛋黄椒盐;工艺研究

The study of technology on spicy salt and egg yolk

Cui Zhenkun1 Zhu Lin2 Jia Guilong3

(1.School Of Food Science,Henan Institute of Science and Technology,Xinxiang,He’nan 453003,China;2.College Of Xinke,Henan Institute of Science and Technology,Xinxiang,He’nan

453003,China;3.Shenzhen Airlines,Guangdong,Shenzhen,518000)

Abstract:Egg yolk and spicy salt as a condiment, is mainly used for the dishes, it not only can

increase the flavor of dishes, and dishes can give colour and lustre. The egg yolk and spicy salt was determined the effects of four factors through the experiments: the volume of egg yolk, the volume of spicy salt, the amount of garlic, baking time, and these four factors are analyzed, at last , carry out the conclusion that three factors of the greatest impact on the egg yolk and spicy salt: the volume of egg yolk, salt the volume of spicy salt, and the amount of garlic ; through the study of the impact of single factors to determine the best delivery method by orthogonal experiment, the best way to 100 grams of salted egg yolk, spicy salt of 25 grams, chinese red pepper and refined salt each 25 grams, baking time of 3 minutes and garlic of 25 grams is best. Key words: spicy salt; egg yolk; study of technology

中国有句俗话叫:“开门七件事:柴、米、油、盐、酱、醋、茶”,其中四件是调味品,可见调味在日常生活中的地位[1]。味是菜肴的灵魂,味正则菜成,味失则菜败,充分说明了调味在烹饪中所起的作用。所谓调味是通过原料与调味品适当配比,在烹调过程中发生种种物理变化与化学变化,以除去恶味,增加

1

崔震昆(1981—),男,黑龙江哈尔滨人,河南科技学院食品学院,硕士,讲师,从事烹饪工艺研究。

第1页

免费下载Word文档免费下载:蛋黄椒盐的工艺研究

(下载1-7页,共7页)

我要评论

返回顶部