【摘要】 研究了常温水发、常温碱发及高温水发 3种涨发条件下 ,海参、鱿鱼、牛蹄筋、牛肚 4种烹饪用动物干品的氨基酸和矿质元素含量的变化。结果表明 ,常温碱发损失较大 ,高温水发次之 ,常温水发损失较少更多还原

【Abstract】 Dried sea cucumber, squid, tendon of beef and bovine abdomen were induced to swell with ordinary temperature water, ordinary temperature alkaline solution and high temperature water, and the changes in amino acids and minerals in them were monitored. Greatest losses occurred in minerals and amino acids when the dried foodstuffs were treated with alkaline solution, followed by high temperature water treatment. Least loss was observed in ordinary temperature water treatment.更多还原