非油炸大豆拉丝蛋白素食生产工艺研制  

Development of vegetarian production technology of non-fried soybean drawing protein

作　　者：豆海港[1] 侯晓东 李婷 杨改[1] 曹德玉[1] DOU Hai gang;HOU Xiao-dong;LI Ting;YANG Gai;CAO De-yu(Zhoukou Vocational & Technical College,Zhoukou 466001,Henan,China;Chaozhou Quality and Measurement Supervision and Inspection Institutein Guangdong Province,Chaozhou 521011,Guangdong,China)

机构地区：[1]周口职业技术学院,河南周口466001 [2]广东省潮州市质量计量监督检测所,广东潮州521011

出　　处：《粮食与油脂》2019年第7期52-53,共2页Cereals & Oils

基　　金：河南省高等学校重点研究科研项目

摘　　要：主要介绍了非油炸大豆拉丝蛋白素食的生产工艺流程、操作要点,具体地阐述了非油炸性香辣牛肉味、孜然牛肉味、咖喱味等3种素食调味配方,为从事该领域生产研究的企业提供真实可靠的技术参考。The production process and operation points of non-fried soybean drawing protein vegetarian food were introduced,three vegetarian seasoning recipes of non-fried spicy beef flavor,cumin beef flavor and curry flavor were expounded,which could provide real and reliable technical reference for enterprises engaged in production and research in the field.

关 键 词：非油炸 拉丝蛋白 素食 

分 类 号：TS201.2[轻工技术与工程—食品科学]