[1]张郁松.风味麻辣香菇酱工艺的研制[J].中国调味品,2019,(09):138-140.
Development of spicy mushroom sauce[J].CHINA CONDIMENT,2019,(09):138-140.
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风味麻辣香菇酱工艺的研制()
《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09期
- 页码:
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138-140
- 栏目:
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- 出版日期:
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2019-09-20
文章信息/Info
- Title:
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Development of spicy mushroom sauce
- 作者:
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张郁松
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- 文献标志码:
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A
- 摘要:
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以香菇、黄豆酱为主要原料，辅以盐、糖、花椒、辣椒、I+G等调味料，制备出麻辣香菇酱，并采用正交试验筛选，确定了麻辣香菇酱的最佳工艺条件。
- Abstract:
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Taking mushrooms and soybean paste as the main raw materials, Supplemented with salt,sugar,pepper,I+G and other seasonings,And use orthogonal test to screen,The best technological conditions of spicy mushroom sauce were determined
更新日期/Last Update:
2020-06-23