摘要
分析了前人对酱牛肉挥发性风味物质的研究结果,介绍了调配牛肉香精常用的香料.根据实验结果,用36种香料香精调配出了似月盛斋酱牛肉风味的液体香精,并给出了该香精的配方.
The provious analysis of volatile flavor compounds of spiced beef was reviewed. The commonly used spiees for beef flavor were listed, and the liquid essence formula of Yueshengzhai spieed beef consisted of 36 flavor compounds was given based on the laboratory results.
出处
《北京工商大学学报（自然科学版）》
CAS
2011年第4期24-27,共4页
Journal of Beijing Technology and Business University:Natural Science Edition
基金
北京市教育委员会科技发展计划重点项目(KZ201110011015)
关键词
月盛斋酱牛肉
液体香精
调香
Yueshengzhai spiced beef, liquid flavor, flavoring
