牛腩萝卜罐头的研制  

Development of can of tenderloin with radish

作　　者：莫慧平[1] 贝惠玲[1] 朱美娟[1] 顾宗珠[1] 姚勇芳[1] 黄建豪 韦建 陈昭名[1] 陈速高[1] 张伟然[1] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广东广州510600 [2]广州鹰金钱企业集团公司,广东广州510300

出　　处：《食品工业科技》2007年第6期174-175,215,共3页Science and Technology of Food Industry

基　　金：广州市科技攻关重点项目(2006Z2-E0151)。

摘　　要：以牛腩及萝卜为主要原料,加入由多种香料煮制而成的香料水及其它调味料,通过单因素及正交实验确定了最佳配方及工艺条件,研制出了具有典型粤菜特色的牛腩萝卜罐头。The processing technology of can of tenderloin with radish was studied in the paper. Adding with multiple spice, the product has a typical Cantonese Dish style .The optimum formula and processing conditions were determined through experiments.

关 键 词：牛腩 萝卜 粤菜 罐头 

分 类 号：TS201.2[轻工技术与工程—食品科学]