作 者: ; ; ; ; ; ; ; ; (黄建豪); (韦建);
机构地区: 广东轻工职业技术学院食品与生物工程系
出 处: 《食品工业科技》 2007年第6期174-175,215,共3页
摘 要: 以牛腩及萝卜为主要原料,加入由多种香料煮制而成的香料水及其它调味料,通过单因素及正交实验确定了最佳配方及工艺条件,研制出了具有典型粤菜特色的牛腩萝卜罐头。 The processing technology of can of tenderloin with radish was studied in the paper. Adding with multiple spice, the product has a typical Cantonese Dish style .The optimum formula and processing conditions were determined through experiments.