油煎豆腐饼加工工艺的研究  

Study on Processing Technology of Fried Beancurd Cake

作　　者：董杰[1] 蒋云升[1] 刘玉凤[1] 董立伟[2] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]扬州大学兽医学院,江苏扬州225009

出　　处：《中国食物与营养》2012年第2期58-60,共3页Food and Nutrition in China

摘　　要：在实地调查、收集扬州民间豆腐饼配方的基础上,将扬州豆腐饼与各种文献记载的豆腐丸子进行比较研究,研制出优化的工艺配方。研究其熟制工艺,使色泽更为均匀。对主副料比例进行分组研究,使产品口感更为酥松鲜美,结构更加致密,并便于包装和堆垛。比较其低温、速冻、辐照和化学保鲜的效果,筛选出成本低、品质好、保质期满足销售要求的适用保鲜技术。Based on the spot investigation and collection of the historical documents spreading among the people, Yangzhou beaneurd cake was compared with others recerded by litetature, which contributed to the optimalized beancurd making procedure. Firstly, slight chan- ges of the folk cooking methods made the beancurd even and soft in color. Secondly, analysis and studies of the proportion of the main mate- rials made the final product fresh to your taste, tight in structure and convenient in packing and shiping. Sorting the preservation by cooling, radiating, and chemicalizing, we selected one proved to be effective, less costly and most important of all, keeping its original taste.

关 键 词：豆腐饼 加工工艺 质量控制 保鲜技术 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]