摘要
通过对猪血豆腐不同血水比、不同食盐含量、不同蒸煮温度、不同块形大小及不同冷却方式进行实验,探讨影响猪血豆腐品质的主要因素,研究一种最佳工业化生产工艺。
The experiments about pig blood tofu in different ratios, different salt contents, different cooking temperatures, different sizes and different block shapes as well as different cooling methods were carried out to study the main factors affected the quality of pig blood tofu and determine the optimum industrial production process.
出处
《肉类工业》
2010年第5期21-25,共5页
Meat Industry
关键词
猪血豆腐
影响因素
探讨
pig blood tofu
factors
disscusion
