浅析新型红烧肉酱汁研制方法
Analysis on the Preparation Method of New Braised Pork Belly Sauce
王元方 1郭欣 1陈旭光 1付晓伍1
作者信息
- 1. 仲景食品股份公司,河南 南阳 474500
- 折叠
摘要
本研究通过正交实验确定,借鉴不同红烧肉制作方法,开发了一种新型红烧肉酱汁.用此酱汁配方烹制的红烧肉,颜色红亮,酱酯香浓郁,软烂可口,回味醇厚悠长.
Abstract
In this study,a new type of sauce for Braised pork belly was developed by using different methods of making Braised pork belly through orthogonal experiments.The Braised pork belly cooked with this sauce formula has bright red color,strong sauce ester flavor,soft and rotten taste,and a long and mellow aftertaste.
关键词
红烧肉/酱汁/保质期/标准化Key words
braised pork/sauce/shelf life/standardization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据