摘要
脆皮菜肴入口松脆鲜嫩,是近年来较受欢迎的一道工艺菜。其外壳呈半透明状,色泽金黄,其制作关键是在调制脆皮糊。研究了脆皮糊的制作工艺,对制作脆皮糊的原理进行探讨,并对操作要点进行了论述。研究了在制作脆皮糊中,生粉、色拉油及泡打粉的用量对制糊效果的影响。通过正交试验,确定了最佳制糊方法:面粉200 g,生粉40 g,花生油40 g,泡打粉6 g,清水400 g。
Crispy Crunch,the entrance of fresh food is more popular in recent years.It is semi-transparent shell-shaped, golden yellow color,and its production is the key to paste in the modulation Crispy.In this paper,experiments are conducted to study the production technology of crispy-skin paste,crispy-skin paste for the production to explore the principles and operation of the main points.In the production of high school students Crispy flour paste dosage,the amount of salad oil,the amount of baking powder paste on the effect of the impact of the system are major researched.By orthogonal test,the best way to paste is that 200 g flour,raw powder 40 g,40 g peanut oil,baking powder 6 g,water 400 g.
出处
《农产品加工（下）》
2011年第9期67-70,共4页
Farm Products Processing
关键词
脆皮糊
制作原理
制作工艺
crispy-skin paste
production principle
production process
