摘要
介绍了牛肉香菇辣椒酱的加工技术及生产工艺的操作要点,试验以香菇、牛肉、辣椒等为原料制备辣椒酱,在初步实验的基础上,固定大蒜用量0.8%、味精0.4%、花椒0.4%,对香菇、牛肉、辣椒、豆酱、瓜子、芝麻和食盐等因素进行正交试验。结果表明:各因素对产品质量的影响顺序为食盐>瓜子>香菇>辣椒>芝麻>牛肉>豆酱,最佳生产配方为香菇12%、牛肉22%、辣椒8%、豆酱30%、瓜子10%、精盐1%、芝麻4%。
This paper introduces the technology and procedures in the making of chili sauce with beef and lentinus edodes. The lentinus edodes, beef, chili and other materials were used in this study. And the optimum ingredient was determined by the orthogonal test while fixuping the dosage of garlic 0.8%, monosodium glutamate 0.4% and znathoscylum bungeanan 0.4%. The result shows that the effect of the factors is NaCl〉melon seed〉lentinus edodes〉chili〉sesame seed〉beef〉soybean paste. And the optimum ingredient was lentinus edodes 12%, beef 22%, chili 8%, soybean paste 30%, melon seed 10%. NaCI 1%. sesame seed 4%.
出处
《食品科技》
CAS
北大核心
2006年第12期97-99,共3页
Food Science and Technology
关键词
牛肉
香菇
辣椒酱
beef
lentinus edodes
chili sauce
