摘要
以鸡骨为原料，提取其成分作调味品腌料的最佳工艺条件水；鸡骨架为３∶１ ，柠檬酸为骨重１－０ ％ ，水解温度１２１ ℃，水解时间为２ 小时。
The optimum conditions for extracting of chicken bones were 121℃,awater_to_chicken bones ratio of 3,lg citric per 100g chicken bones and a treatment time of 2hrs. The extraction were good for the base of chicken soup.
出处
《中国调味品》
CAS
北大核心
2000年第1期8-11,共4页
China Condiment
关键词
鸡骨
提取
调味品
鸡骨架
水解
chicken bones, extraction, chicken broth , grain
