摘要
研究了一种鸡蛋深加工方法。在确定配方的基础上,于80℃恒温下烘烤,制成同时具有烤蛋与醋蛋风味、光亮、有鲜艳色泽的烤蛋制品,开发出了一种新型的鸡蛋制品。
The deep process of eggs was studied. On the base of new prescription and toasting under 80℃, the new kind of bright and lustrous egg products was prepared, which has mixed perfume of toasted and vinegar eggs.
出处
《食品科技》
CAS
北大核心
2003年第9期36-37,共2页
Food Science and Technology
关键词
鸡蛋
醋
烤制
eggs
vinegar
toasted
