摘要
卤油是传统卤水的改良,它色泽美观、香味浓郁,深受消费者喜爱。在传统卤水配方的基础上加入洋葱、大蒜、芹菜叶和香菜等香辛料,用正交试验确定主体香料八角的用量、提取时间、提取温度,最终确定八角用量为36g,在105℃的条件下,提取20min,可以得到色、香、味俱佳的卤油,具有良好的抗氧化性。
The new marinade is improved based on the traditional marinade,which is popular with the consumers for its attractive color and fragrant flavor.The process is to add onion,garlic,celery leaves and caraway,etc.to the traditional formula.The usage of star anise,extracting time and temperature is fixed by orthogonal test. The best marinade could be available with good antioxygenation when 36 g star anise is extracted for 20 min under the temperature of 105 ℃.
出处
《中国调味品》
CAS
北大核心
2016年第5期86-90,96,共6页
China Condiment
基金
川菜发展研究中心资助项目(CC14Z07)
2014年度四川旅游学院大学生创新创业训练计划项目(201411552021)
关键词
卤油
工艺
抗氧化性
marinade
process
antioxygenation
