摘要
在原有糟汁的基础上进行改良,从香辣糟汁的配方设计、工艺流程、操作中注意的诸多因素等方面都作了比较详细的分析。以香糟卤、野山椒、小米椒为原料,重点研究了黄酒用量、泡椒汁及红尖椒的用量对成品质量结果的影响。通过单因素分析及正交试验确定了最佳配方:糟卤300 g,小米椒10 g,野山椒10 g,黄酒150 g,泡椒汁30 g,红尖椒30 g,成品色泽棕红、香味浓郁、回味悠长。
On the basis of the original grains halide, the recipe design, process and operation are analyzed in detail. Taking Hong grains halide, wild salamanders, millet law as materials, the effects of the amount of rice wine, pickle juice and red pepper on the product quality are researched. By the signal factor analysis and the orthogonal experiment, the best formula is determined as follows： grains halide 300 g, millet law 10 g, wild salamanders 10 g, rice wine 150 g, pickle juice 30 g, red pepper 30 g, and the product has reddish brown color, rich flavor, and long aftertaste.
出处
《农产品加工（下）》
2012年第9期64-66,共3页
Farm Products Processing
基金
快客利(中国)控股集团有限公司科技创新基金(2011年)
关键词
香糟卤
泡椒汁
黄酒
辣椒
Hong worse halogen
pickle juice
rice wine
pepper
作者简介
崔震昆（1981-），男，黑龙江人，硕士，讲师，研究方向：烹饪工艺。E—mail：wird4774@163．com。
