:Effect of Used Amount of Beef and Cooking Time on Beef Stock Constituents
スポンサーリンク
概要
- 論文の詳細を見る
Changes on specific gravity, pH, acidity, and amount of dry weight of soluble solids, total-N, formol-N, succinic acid, lactic acid, 5'-AMP and 5'-IMP of soup stock were studied in relation to used amount of beef and cooking time.<BR>Results were as follows : <BR>With an increase in used amount of beef, there was a proportional increase in contents of dry weight, total-N, succinic acid and 5'-AMP, smaller increase in acidity and formol-N contents, and slight increase in lactic acid content.<BR>With an increase in cooking time, there was an increase in contents of dry weight, total-N, formol-N and 5'-AMP, but after 2 hr slightly increased in succinic acid and lactic acid contents, and after 3-4 hr decreased in 5'-IMP content.<BR>The present study substantiated that the conventional methods used for preparation of beef stock are available.
- 一般社団法人 日本家政学会の論文
一般社団法人 日本家政学会 | 論文
- Utilization of Water-Soluble Protein from Wool Keratin in the Additive Finish of Textiles. The Influences on the Hydrophilicity and Static Electricity of Chemical Fibers.:The Influences on the Hydrophilicity and Static Electricity of Chemical Fibers
- タイトル無し
- Analysis of degree of satisfaction with dietary life among female students.
- On the Grade of Fatigue in Sewing Work:-The Case of Inexperienced Persons-
- Analysis of Degree of Satisfaction in Dietary Life among Aged People. (Part2).