Study on the process of preparation of green peppers of Chinese style fast food of cold chain

doi:10.13386/j.issn1002-0306.2012.22.067

Study on the process of preparation of green peppers of Chinese style fast food of cold chain[J]. Science and Technology of Food Industry, 2012, (22): 264-268. DOI: 10.13386/j.issn1002-0306.2012.22.067

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Study on the process of preparation of green peppers of Chinese style fast food of cold chain

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A new process of preparation of green vegetable dish for chinese style fast food of cold chain was studied.Taking green peppers as the object, according to the weight loss rate, sensory quality, etiolating rate and residual rate of reducing vitamin C of the refrigerated dish, the effect of starch concentration, ratio of green peppers and starch suspensions, ratio of green peppers and hot oil were investigated, resulting in an optimal preparing condition of starch concentration 5%, ratio of green peppers and starch slurry (w∶w) 1∶0.5 and ratio of green peppers and hot oil (w∶w) was 1∶0.08.

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Science and Technology of Food Industry

Study on the process of preparation of green peppers of Chinese style fast food of cold chain

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