1) cheese sauce
芝士酱
1.
Study on processing condition of cheese sauce with cheese powder;
用芝士粉生产芝士酱工艺条件的研究
2.
The processing technology of Chinese cheese sauce was studied and the effects of concentrations of cheese powder, skimmed milk powder, whey powder, compound phosphate, modified starch and salt on the sensory and texture qualities of the sauce were investigated by single factor experiment.
本实验主要是针对芝士酱制作工艺进行研究,对芝士粉、脱脂奶粉、乳清粉、复合磷酸盐、变性淀粉和食盐等的添加量分别进行了单因素实验。
2) Preparation of Chinese Cheese Sauce
中式芝士酱的研制
4) peanut sesame butter
花生芝麻酱
1.
The production technology of wheat germ peanut sesame butter containing multiple vitamines was introduced and the optimum recipe and operation process were determined in the paper.
介绍了多维麦胚花生芝麻酱的生产工艺，并通过实验确定出最佳配方和操作要点。
5) broad bean butter with sesame seed
芝麻豆瓣酱
6) cheese powder
芝士粉
1.
Study on processing condition of cheese sauce with cheese powder;
用芝士粉生产芝士酱工艺条件的研究
2.
The processing technology of Chinese cheese sauce was studied and the effects of concentrations of cheese powder, skimmed milk powder, whey powder, compound phosphate, modified starch and salt on the sensory and texture qualities of the sauce were investigated by single factor experiment.
本实验主要是针对芝士酱制作工艺进行研究,对芝士粉、脱脂奶粉、乳清粉、复合磷酸盐、变性淀粉和食盐等的添加量分别进行了单因素实验。
补充资料：酥炸芝士丸
Image:11791562021219519.jpg
酥炸芝士丸
主料：瘦肉30克，莲藕100克，鸡蛋1个
辅料：葱5克，生姜5克
调料/腌料：花生油50克，盐6克，味精3克，白糖1克，芝麻酱5克，干生粉适量
制作过程
（1）瘦肉砍成泥，莲藕去皮切成米，葱切花，生姜去皮切米。
（2）把瘦肉泥，莲藕米，姜米，葱花装入碗内，将鸡蛋打入，调入盐，味精，白糖，芝麻酱，干生粉拌匀，用手向同一方向打至起胶，用手挤成小丸子待用。
（3）烧锅下油，待油温100度时，逐个下入丸子，用中火炸到外酥里嫩，捞起入碟即可。
备注说明
备注：莲藕要切成小米状，炸时油温要适中。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。