酱卤老汤品质影响因素研究  

The Research about the Effect Element of Soy Sauce Stewed Marinades Quality

作　　者：郭倩 张俊杰 GUO Qian;ZHANG Junjie(Luohe Vocational College of Food,462300 Luohe Henan,China;Shuanghui Group R﹠D Center,462300 Luohe Henan,China)

机构地区：[1]漯河食品职业学院,河南漯河462300 [2]漯河市双汇技术中心,河南漯河462300

出　　处：《粮食加工》2023年第2期40-43,共4页Grain Processing

摘　　要：老汤配料复杂,在熬制、使用和保存中,涉及多种物理、化学反应。分别从原料选择、熬制、卤制次数、存放等方面对保持老汤的最佳品质提出建议和解决方案。The recipe of marinades is complicated,in the process of the marinades infusion,application and store,included a variety of physical chemistry reaction.This article respectively to offer the suggest and solution about the raw material choice,marinades infusion,cooking number of times and storing.

关 键 词：酱卤老汤 熬制 卤制次数 存放 

分 类 号：TS205[轻工技术与工程—食品科学]