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《Food Science and Technology》 2006-12
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Study on the making of chili sauce with beef and lentinus edodes

XIAO Feng,KANG Huai-bin(Food and Bioengineering Department,Henan University of Science and Technology,Luoyang 471003)  
This paper introduces the technology and procedures in the making of chili sauce with beef and lentinus edodes.The lentinus edodes,beef,chili and other materials were used in this study.And the optimum ingredient was determined by the orthogonal test while fixuping the dosage of garlic 0.8%,monosodium glutamate 0.4% and znathoscylum bungeanan 0.4%.The result shows that the effect of the factors is NaClmelon seedlentinus edodeschilisesame seedbeefsoybean paste.And the optimum ingredient was lentinus edodes 12%,beef 22%,chili 8%,soybean paste 30%,melon seed 10%,NaCl 1%,sesame seed 4%.
【CateGory Index】: TS264.24
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