Study on Preparation Technology of Lentinus edodes-Based Vegetarian Abalone Based on Regulation of Heating and Formula
In this study,the effects of different heating and technological formulas on the sensory quality of Lentinus edodes-based vegetarian abalone are explored and the optimal production conditions are determined by single factor test and orthogonal test.According to the comprehensive score by the sensory evaluation group,the optimal process formula is determined as follows:the power of induction cooker is 1 500 W,the addition amount of abalone element is 1.5％,the addition amount of seasoning is 14％and the addition amount of starch is 3％.The Lentinus edodes-based vegetarian abalone produced under these conditions meets the national food safety standard GB 2760-2014,has uniform color,rich and harmonious aroma,moderate saltiness and umami,crisp and tender taste,and a certain degree of abalone meat texture,which can cater to the public taste and has the potential of large-scale production.
Lentinus edodesvegetarian abalonesensory evaluationprocess formula
万方数据
维普
