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酸辣粉粉条的辨别方法

来源:http://www.sdmaji.com/ 日期:2018-04-27 发布人:admin
      粉条加工在我国有千余年的历史,各地均有生产,呈灰白色,黄色或黄褐色,为干制品粉条按形状又可分成圆粉条和宽粉条两种。因为粉条在我国各地都能生产,其选料和工艺自然就存在优劣差异,要做出好的酸辣粉来,选择优质的粉条就至关重要。
    Powder processing in our country for more than a thousand years of history, all over the production, gray white, yellow or yellowish brown, for the shape of dry products can be divided into round powder and wide powder two kinds. Because the powder can be produced in all parts of China, its selection and process are naturally different. To make good hot and sour powder, it is very important to choose high quality powder.
山东酸辣粉加盟
    酸辣粉原料鉴别的几种方法
    Several methods for identifying the raw material of hot and sour powder
    1.色泽鉴别:进行粉条色泽的感官鉴别时,将产品在亮光下直接观察。
    color identification: when the sensory identification of the color of the pastes is carried out, the products are directly observed under the bright light.
    良好粉条——色泽洁白,带有光泽。
    Good powder - white color and luster.
    较差粉条——色泽稍暗或微泛淡褐色,微有光泽。
    Poor vermicelli - slightly darker or slightly brownish, slightly glossy.
    劣质粉条——色泽灰暗,无光泽。
    Shoddy powder - dark and lustrous.
    2.气味与滋味鉴别:进行粉条气味与滋味的感官鉴别时,可取样品直接嗅闻,然后将粉条用热水浸泡片刻再嗅其气味;将泡软的粉条放在口中细细咀嚼,品尝其滋味。
    smell and taste identification: when the smell and taste of the taste and taste of the taste identification, it is advisable for the sample to smell directly, then soak the powder with hot water for a moment and smell it, and the soft powder is chewed in the mouth and tasting the taste.
    良好粉条--气味和滋味均正常,无任何异味。
    Good vermicelli - smell and taste are normal, no smell.
    较差粉条--平淡无味或微有异味。
    Poor powder - tasteless or slightly odorless.
    劣质粉条--有霉味、酸味、苦涩味及其他外来滋味,口感有砂土存在。
    Poor quality noodle has mildew, sour taste, bitter taste and other foreign flavour, and there is sand in the mouthfeel.
    3.组织状态鉴别:进行粉条组织状态的感官鉴别时,先进行直接观察,然后用手弯、折,以感知其韧性和弹性。
    identification of tissue status: when carrying out sensory identification of vermicelli, first observe it directly, then use hand bending and folding to perceive its toughness and elasticity.
    良好粉条——粗细均匀,无并条,无碎条,手感柔韧,有弹性,无杂质。
    Good vermicelli - uniform thickness, no drawing, no broken bar, flexible, flexible, no impurities.
    较差粉条——粗细不匀,有并条及碎条,柔韧性及弹性均差,有少量一般性杂质。
    Poor vermicelli - uneven thickness, strip and broken pieces, flexibility and elasticity are equally poor, with a small amount of general impurities.
    劣质粉条——有大量的并条和碎条,有霉斑,有大量杂质或有恶性杂质。
    Poor quality vermicelli - there are a large number of strips and broken pieces, there are mildew spots, there are a large number of impurities or malignant impurities.
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