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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/21057


    標題: 高咀嚼性素肉排之製造技術
    作者: 柯易昌
    貢獻者: 嘉南藥理科技大學:食品科技系
    日期: 2009-04-01
    上傳時間: 2009-04-22 15:47:17 (UTC+8)
    摘要: 一種高咀嚼性素肉排之製造技術,係以片型素肉塊經浸水、脫水、切割、冷凍與解凍、及滷煮等處理,成一具較佳吸汁性與去除豆臭味之片型溼素肉塊,再加入蛋白變性調味液而相互混合,經反覆壓置與放鬆處理,使蛋白變性調味液完全被吸入於該片型溼素肉塊內,再經蒸煮、冷卻、與煎炒或油炸;藉此,對於片型素肉塊不進行拆絲處理,以保有片型素肉塊原本之纖維性與組織性,加上蛋白變性調味液中蛋白粉之遇熱變性作用凝固,可大大提高素肉排之咀嚼性與咬感,因而可獲致一與葷食肉之咬感幾乎無異之素肉排者。
    Appears in Collections:[ 食品科技系 ] 專利

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