Effect of GMS and cooling temperature on the characteristics of the beef tallow-hot pot seasoning

Objective: This study aimed to analyze the impact of the addition of GMS and the cooling temperature on crystallization behavior of the beef tallow during the production process of beef tallow-hot pot seasoning. Methods: Exploring by measuring the hardness, solid fat content （SFC）, color, and isothe...

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Bibliographic Details
Published in:Shipin yu jixie
Main Authors: YE Dan, WANG Chuan-ming, LI Jia, LIU Peng, HE Gao-jie
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2022-07-01
Subjects:
beef tallow
glyceryl monostearate
cooling temperature
hardness
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20220131

Internet

http://www.ifoodmm.com/spyjxen/article/abstract/20220131

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