Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/21057
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/21057


    Title: 高咀嚼性素肉排之製造技術
    Authors: 柯易昌
    Contributors: 嘉南藥理科技大學：食品科技系
    Date: 2009-04-01
    Issue Date: 2009-04-22 15:47:17 (UTC+8)
    Abstract: 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。
    Relation: 公開號：200913900
    申請號：096136010
    國際分類：A23L-001/48(2006.01)
    專利公報：07卷078期
    Appears in Collections:[Dept. of Food Science & Technology] Patent

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