关键词: 玉米, 玉米, 低温胁迫, S-诱抗素, 幼苗生长

Abstract: We aimed to find out an appropriate formula that well combines the fish fresh sweet spicy flavor of shredded pork with the tight-knit silky flavor of cake, at the same time, using more safe white vinegar and active dry yeast instead of Tata flour and baking powder in the process of making cake. After these attempts, the cake was safer, healthier, and more nutritious, at the same time had more abundant taste than previous products. Our results suggested that appropriate formula of the cake was as follows: the fish-flavored shredded pork powder 9 g; flour 120 g; eggs 150 g; sugar 80 g; oil 25 g; milk 125 g; baking powder 0.5g; lemon juice 8 g; white vinegar 0.5 g. According to this formula, we get fish-flavored shredded pork cake with good luster and elasticity, moderate sweetness and the best comprehensive quality.