摘要
以香菇和猪肉为主要原料制作了2种香菇猪肉酱。结果表明:鲜香菇猪肉酱的最佳工艺为糖醋比4∶4,熬制时间3.5min,辣椒添加量10%,猪肉和香菇的比例4∶4;干香菇猪肉酱的最佳工艺为糖醋比4∶4,熬制时间3.5min,辣椒添加量15%,猪肉和香菇的比例4∶7。另外,以感官评价、质构及挥发性气味为指标,研究了鲜香菇猪肉酱、干香菇猪肉酱和市售香菇猪肉酱的品质。结果表明:干香菇猪肉酱具有香菇和猪肉的香气,色泽红润,口感和风味最佳。
In this paper, two kinds of pork sauce with Lentinus edodes are produced with Lentinus edodes and pork as the main raw materials. The results indicate that the optimal process conditions of pork sauce with fresh Lentinus edodes are determined as follows： the ratio of sugar and vinegar is 4 = 4, simmering time is 3.5 min, chili additive amount is 10;, the ratio of pork and fresh Lentinus edodes is 4 ： 4. The optimal process conditions of pork sauce with dry Lentinus edodes are determined as follows： the ratio of sugar and vinegar is 4 .＂ 4, simmering time is 3.5 min, chili additive amount is 15;, the ratio of pork and dry Lentinus edodes is 4 = 7. In addition, study the quality of three kinds of sauce including pork sauce with fresh Lentinus edodes, pork sauce with dry Lentinus edodes and marketable pork sauce with Lentinus edodes using sensory evaluation, texture profile and volatile flavor as indicators. The result shows that the pork sauce with dry Lentinus edodes possesses the flavor of Lentinus edodes and pork, and it has bright red color and the best flavor and taste.
作者
刘树萍
王艳
LIU Shu-ping WANG Yan(College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China)
出处
《中国调味品》
北大核心
2017年第10期69-72,共4页
China Condiment
基金
黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2016053)
黑龙江省教育厅科学技术研究项目(12541212)
2016年哈尔滨商业大学青年创新人才支持项目(2016QN059)
关键词
鲜香菇
干香菇
猪肉
酱
fresh Lentinus edodes
dry Lentinus edodes
pork
sauce
