| 中式快餐菜品的设计与营养分析实验研究 |
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| 引用本文： | 王圣果,刘心华,陈长征.中式快餐菜品的设计与营养分析实验研究[J].哈尔滨商业大学学报(自然科学版),2000,16(2):39-45. |
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| 作者姓名： | 王圣果 刘心华 陈长征 |
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| 作者单位： | 杭州商学院食品科学与工程系,浙江杭州,310035 |
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| 摘 要： | 从机械化生产角度出发,选择基本符合机械生产的地方传统名菜来进行研究.并应用定量、定温、定时等方法,采用正交试验手段、以成品的口味、质地、色泽、形状和营养成分作为鉴定指标,确定食物组合比例和工艺参数,设计一份快餐菜品.
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| 关 键 词： | 快餐菜品 机械化生产 营养分析 |
| 修稿时间： | 1999-12-26 |
Fast Food Design and Nutrition Analysis |
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| Wang Sheng-guo,Liu Xin-hua,Chen Chang-zheng.Fast Food Design and Nutrition Analysis[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2000,16(2):39-45. |
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| Authors: | Wang Sheng-guo Liu Xin-hua Chen Chang-zheng |
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| Abstract: | Fast food design and nutrition analysis is to study from the angle of mechanizedproduction and choose those famous local dishes that primarily meed the qualification ofmechanized production, applied with means of fixed quantity, temperature, time and experiments, taking taste, qualiy, color, shape and nutrition ingredients as the appraise index to determine the composition proportion and technological parameter, therefore to enable the designed fast food. |
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| Keywords: | fast food mechanized production nutrition analysis |
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