摘要
传统烧菜制作的规模通常较小,标准化程度低,受制作者个人因素影响大,因此菜品的质量波动较大。本论文中对传统菜肴笋子烧牛肉的标准化批量制作工艺、杀菌时间和保质期等进行了研究。结果显示,严格控制笋子烧牛肉的原辅料、加工配方和关键工艺就可实现其标准化制作。烧制好的菜品中加入适量0.075g/kg山梨酸钾,真空包装后沸水浴中杀菌30min,得到的产品在常温库中可保存6个月。该研究结果既满足了大中型餐饮企业标准化制作的需要,又达到了现场快速烹制的目的。
Traditionally cooked Chinese dishes are often small in scale and with low degree of standardization, and their quality are not stable and easily influenced by their makers. In order to meet the need for their standard sized production and instant cooking in food enterprises, this paper researched on the standard production process, sterilization time and shell life of bamboo shoots and beef. The results showed that the dish could be standardizationally produced by strictly controlling raw materials and flavoring agents, formula and key processing conditions. After being fully cooked, bamboo shoots and beef were first mixed with 0.075g/kg potassium sorbate and vacuum packaged, and then sterilized in boiling water for 30 min, the product could be stored for 6 months at room temperature.
出处
《食品与发酵科技》
CAS
2010年第4期63-65,共3页
Food and Fermentation Science & Technology
基金
四川省川菜研究中心"传统特色烧卤菜系列的标准化与产业化研究"项目(CC08Z03)
关键词
牛肉
竹笋
标准化
烧制
beef
bamboo shoots
standardization
cooking
