[1]闵二虎.气膨化法涨发羊蹄筋工艺研究[J].中国调味品,2019,(03 ):120-122.
Study on the technology of sheep tendon with puffing method[J].CHINA CONDIMENT,2019,(03 ):120-122.
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气膨化法涨发羊蹄筋工艺研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年03期
- 页码:
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120-122
- 栏目:
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- 出版日期:
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2019-03-20
文章信息/Info
- Title:
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Study on the technology of sheep tendon with puffing method
- 作者:
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闵二虎
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- 文献标志码:
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A
- 摘要:
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本试验以羊蹄筋干制品为材料，利用烤箱作为气膨化工具，探讨羊蹄筋的膨化工艺。试验测得：第1阶段，上火80℃、下火90℃先烤75min；第2阶段，上火225℃、下火230℃下烤210s。得到的羊蹄筋膨化效果最佳。这种方法与传统油膨化法、盐膨化法以及混合膨化法等方法相比，其操作更加便捷、成本更加低廉、营养更加充足，储藏更加容易。
- Abstract:
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This experiment is aim to explore the expansion technology of the Sheep tendon using dried sheep tendon as the material and the oven as its puffing tool. The results show that in the first stage, roast75 minutes at 80 ℃ above and 90℃ below and in the second stage, bake at 225 ℃ and 230 ℃ for 210 s. The effect of the sheep tendon expansion is the best. Compared with traditional methods such as oil puffing, salt puffing and mixed puffing, this method is more convenient, cheaper, more nutritious and easier to store
更新日期/Last Update:
2019-05-20