摘要
从机械化生产角度出发，选择基本符合机械生产的地方传统名菜来进行研究。并应用定量、定温、定时等方法，采用正交试验手段、以成品的。味、质地、色泽、形状和营养成分作为鉴定指标，确定食物组合比例和工艺参数，设计一份快餐菜品。
Fast food design and nutrition analysis is to study from the angle of mechanizedproduction and choose those famous local dishes that primarily meed the qualification ofmechanized production, applied with means of fixed quantity, temperature, time and experiments, taking taste, qualiy, color, shape and nutrition ingredients as the appraise index to determine the composition proportion and technological parameter, therefore to enable the designed fast food.
出处
《黑龙江商学院学报》
CAS
2000年第2期39-45,共7页
Journal of Harbin Commercial University(Natural Sciences Edition)
