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目前市场上火锅底料的品种较多,由于它食用方便,口味好,深受消费者的欢迎,已成为人们日常生活中不可缺少的调味品,为使产品味道鲜美,保质期长,现有火锅底料配方,大多在鱼、肉、虾、蛋等基料的基础上,填加各种香味剂、防腐剂,虽不同程度地增加了产品的新鲜气味,提高了产品的保质期,但同时也改变了产品的营养结构;降低产品营养成份的含量,特别配料中的渣料由于不能溶解于水,均需取出,不仅影响食欲,而且浪费原料,不能保证人体对原料营养成份的充分吸
At present, there are many varieties of hot pot at the end of the market. Because of its convenient consumption and good taste, it has become an indispensable seasoning for people’s daily life. To make the product delicious and long shelf life, the existing hotpot At the end of the formula, most of the fish, meat, shrimp, eggs and other base materials, add a variety of fragrances, preservatives, although to varying degrees increase the fresh smell of the product and improve the shelf life of the product, but also Changing the nutritional structure of the product; reducing the content of the nutritional component of the product; in particular, the dregs in the special ingredients need to be taken out because they can not be dissolved in the water, which not only affects the appetite but also is waste of the raw materials;