摘要
鸡蛋是自然界中营养成分最为完善的动物性食品之一,可为人体提供丰富的蛋白质、脂肪、矿物质和维生素,鸡蛋经过卤料浸泡后生产的香卤鸡蛋是人们比较喜欢的一种传统蛋制品,但其最大的缺陷是没有发挥其中所含的烤香成分的作用,为此专门探讨了鸡蛋经过烘烤后产品香气成分的变化。
The egg one of the most nutritional animal foods in the world contains protein,fat, mineral and vitamin which are important to people＇s health. The fragrance from baked egg is important in increasing the quality of egg, which is absent in the bitterned egg, one of the more popular traditional egg products. We study the changes of the flavor in the product.
出处
《中国调味品》
CAS
北大核心
2008年第1期54-57,共4页
China Condiment
