| 醇香鹌鹑彩蛋肠的研制 |
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| 引用本文： | 魏建春,马柯,郝修震,袁玉超. 醇香鹌鹑彩蛋肠的研制[J]. 郑州牧业工程高等专科学校学报, 2003, 23(3): 167-169 |
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| 作者姓名： | 魏建春 马柯 郝修震 袁玉超 |
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| 作者单位： | 郑州牧业工程高等专科学校,食品工程系,河南,郑州,450011 |
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| 摘 要： | 先将鹌鹑蛋制成醉蛋，再加入与氢氧化钠、食盐、茶汁一起混匀的蛋液，灌入肠衣中，经水浴加热即成成品。
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| 关 键 词： | 醇香鹌鹑 彩蛋肠 研制技术 氢氧化钠 食盐 茶汁 加工工艺 |
| 文章编号： | 1008-3111(2003)03-0167-03 |
| 修稿时间： | 2003-06-29 |
Development of alcoholic colored quail egg sausages |
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| WEI Jian-chun,MA Ke,HAO Xiu-zhm and YUAN Yu-Chao. Development of alcoholic colored quail egg sausages[J]. Journal of Zhengzhou College of Animal Husbandry Engineering, 2003, 23(3): 167-169 |
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| Authors: | WEI Jian-chun MA Ke HAO Xiu-zhm YUAN Yu-Chao |
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| Abstract: | Quail eggs were made into alcoholized eggs, to which sodium hydroxide, salt and tea leaves were added. Then, the mixture was poured into casings, and made into colored sausages by heating in water bath. |
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| Keywords: | alcoholized quail egg colored egg sausage |
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