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- W2373043906 abstract "The porkchop soup was cooked with the special technology, which had four stage. The effects of different cooking technologies on nutrients of porkchop soup were studied, and which provided datas for technologies of cooking soup. The result showed that, the effects of high temperature, holding high temperature time, holding temperature and keeping time on nutrients of meat and soup were remarkable or significantly noticeable. The contents of meat and soup were different cooked with different cooking technologies. According to nutritious, the optimized cooking technology is 120℃ for 20min, and 80℃ for 60min. With this cooking technology, the contents of crude protein in meat and soup are 67.20% and 1.64% respectively, the contents of crude fat are 26.50% and 2.71% respectively, the contents of total sugar are 1.44% and 1.72% respectively, the contents of mineral are 3.06% and 1.52% respectively. The nutrients of porkchop soup were mainly in the meat." @default.
- W2373043906 created "2016-06-24" @default.
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- W2373043906 date "2007-01-01" @default.
- W2373043906 modified "2023-09-26" @default.
- W2373043906 title "Nutrition quality and cooking process optimization of porkchop soup" @default.
- W2373043906 hasPublicationYear "2007" @default.
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