| 营养型小米粉蒸肉的生产工艺技术 |
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| 引用本文： | 杨玉娟.营养型小米粉蒸肉的生产工艺技术[J].漯河职业技术学院学报,2009,8(5):109-111. |
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| 作者姓名： | 杨玉娟 |
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| 作者单位： | 漯河职业技术学院,河南,漯河,462002 |
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| 摘 要： | 对营养型小米粉蒸肉的生产工艺进行研究,探讨了最佳工艺条件。结果表明,小米粉颗粒度为30目,蒸制温度121℃,蒸制时间50 min,小米粉用量40%时营养型小米粉蒸肉质量较好。
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| 关 键 词： | 小米粉 五花猪肉 营养型粉蒸肉 |
Study on the process of Steamed Pork Bacon with Maize Power |
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| YANG Yu-juan.Study on the process of Steamed Pork Bacon with Maize Power[J].Journal of Luohe Vocational and Technical College,2009,8(5):109-111. |
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| Authors: | YANG Yu-juan |
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| Institution: | YANY Yu-juan (Luohe Vocational Technology College, Luohe,462002, China) |
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| Abstract: | The aim of this article is to investigate technologies of producing steamed pork with maize power and find the optimum.Results showed that good quality was achieved by the steaming at 121℃ for 50 min with 40 % maize power of 30. |
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| Keywords: | maize streaky pork steamed pork with maize power |
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