| 牛腩炖山药菜肴的工艺优化及营养分析 |
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| 引用本文： | 刘显波,樊祥富. 牛腩炖山药菜肴的工艺优化及营养分析[J]. 辽宁大学学报(自然科学版), 2012, 39(1): 36-38 |
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| 作者姓名： | 刘显波 樊祥富 |
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| 作者单位： | 辽宁现代服务职业技术学院,辽宁沈阳,110164 |
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| 摘 要： | 研究了牛腩炖山药的制作工艺条件,结合DRIs确定了该菜肴的最佳配方,并对成熟前后营养成分变化做了分析.结果表明:牛腩炖山药菜肴的最佳工艺为:牛肉和山药的质量比为3∶1,炖制功率为1800-1600-1200W,炖制时间为10-10-20min.菜肴熟制前后除Vc外,营养保持良好.
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| 关 键 词： | 牛肉 山药 营养 |
Optimization of the Production Conditions of Beef Brisket Stewed with Chinese Yam and its Analysis of Nutrition Component |
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| LIU Xian-bo , FAN Xiang-fu. Optimization of the Production Conditions of Beef Brisket Stewed with Chinese Yam and its Analysis of Nutrition Component[J]. Journal of Liaoning University(Natural Sciences Edition), 2012, 39(1): 36-38 |
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| Authors: | LIU Xian-bo FAN Xiang-fu |
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| Affiliation: | (Liaoning Vocational Technical College of Modern Service,Shenyang 110164,Liaoning,China) |
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| Abstract: | The optimal formula and of beef brisket stewed with Chinese yam was determined based on orthogonal array design and DRIs,also,the nutrition composition of the dishes was analysised before and after cooking.The best production conditions of beef brisket stewed with Chinese yam was: the weight ratio of Beef and yam 3∶ 1;stewed power 1800-1600-1200W;stewed time 10-10-20min.most of the nutrients of the dishes were maintained except VC. |
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| Keywords: | beef brisket Chinese yam nutrients |
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