香菇胡萝卜汁牛肉丸的研制
Food Science and Technology(2013)
Abstract
在传统肉丸生产工艺的基础上,添加了香菇和胡萝卜汁,采用正交试验和感官评价方法,对香菇胡萝卜汁牛肉丸的品质进行研究。结果表明,最佳的配方为每100g牛肉添加香菇20g、胡萝卜汁50mL、淀粉20g、大豆分离蛋白6g。
MoreTranslated text
Key words
sensory evaluation,carrot juice,Lentinus edodes,beef meatballs
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined