| 畜禽胶原蛋白竹笋复合调料的开发 |
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| 引用本文： | 李光辉,明红梅. 畜禽胶原蛋白竹笋复合调料的开发[J]. 肉类研究, 2008, 0(7) |
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| 作者姓名： | 李光辉 明红梅 |
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| 作者单位： | 四川理工学院,生物工程系,四川,自贡,643000 |
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| 基金项目： | 四川省教育厅、川菜发展研究中心项目，四川省自贡市科技局项目 |
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| 摘 要： | 本文根据复合调味料的制作原理和方法,以及竹笋类菜肴的风味特点,利用畜、禽类的新鲜杂骨、碎皮肉等原料,添加调味辅料,加工配制成鲜竹笋加工用的胶原蛋白复合调料,研究开发竹笋食品的风味类型及应用技术。
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| 关 键 词： | 胶原蛋白 复合调料 竹笋 |
Development of Livestock and Birds Collagen Compound Condiment for Flavor Bamboo Shoot |
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| Li Guang-hui,Ming Hong-mei. Development of Livestock and Birds Collagen Compound Condiment for Flavor Bamboo Shoot[J]. Meat Research, 2008, 0(7) |
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| Authors: | Li Guang-hui Ming Hong-mei |
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| Affiliation: | Li Guang-hui; Ming Hong-mei (Biotechnology Engineering Dept.; Sichuan University of Science & Engineering; Sichuan Zigong 643000); |
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| Abstract: | According to the synthesizing principle and method of the compound condiment, and the flavor characteristic of bamboo shoots menu, it is studied that the flavor types and the application technology of edible bamboo shoots by the application of flavor bamboo shoots compound condiment that is confected with the seasoning and mixed bones meat of livestock and birds. |
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| Keywords: | Collagen protein Compound condiment Bamboo shoots |
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