【摘要】 研究在传统脆皮糊工艺配方的基础上,添加糯米粉、植物油等其他辅助原料的糯香脆皮糊新配方:面粉500 g,泡打粉20 g,玉米淀粉50 g,植物油200 g,盐6 g,小苏打3 g,水700 g,糯米粉300 g,与传统脆皮糊比较,该糊具有延长菜品脆度时间、保持菜品香气、提高菜品营养价值的特点。研究旨在进一步改进烹调工艺,为中餐烹调提供一定的理论依据。更多还原

【Abstract】 Traditional starching was studied to improve.Glutinous rice flour,baking soda and so on would be added to be tested.And to be sure the craftwok with cornstarch 500 g,baking powder 20 g,corn flour 50 g,vegetable oil 200 g,salt 6 g,baking soda 3 g,water 700 g and glutinous rice flour 300 g was the best craftwork.Compared to the trational one,the new craftwork can keep crispy longer,better taste,more fragant,and had more nutritive value.The test aimed at further improve cooking technique to provide basis for cooking technology.更多还原