摘要
对焖锅酱配方进行了配方优化研究,在传统工艺制作基础之上,结合现代中餐标准化生产工艺要求,通过食品感官方法,利用单因素实验与正交实验,对其配方进行优化,通过实验分析,最终确定焖锅酱的最佳配方:柱候酱300g、沙茶酱250g、磨豉酱200g、芝麻酱150g、海鲜酱1000g、花生酱100g、鱼露80g。由此配方制作出的焖锅酱咸鲜味适中、风味浓郁。
Research on the formula optimization of braising pot sauce, on the basis of traditional process, combined with modern Chinese food standardized production process requirement, use the single-factor experiments and orthogonal experiments to optimize the formula through food sensory method, ultimately determine the optimal formula of braising pot sauce through the experimental analysis, that is Zhuhou sauce of 300 g, Shacha sauce of 250 g, crushed yellow bean sauce of 200 g, sesame paste of 150 g, seafood sauce of 1000 g, peanut butter of 100 g and fish sauce of 80 g. The braising pot sauce made by this formula has moderate saltiness and umami and rich flavor.
出处
《中国调味品》
CAS
北大核心
2018年第2期108-111,共4页
China Condiment
基金
国家星火计划项目(2014GA780079)
关键词
焖锅酱
配方优化
工艺研究
braising pot sauce
formula optimization
process research
作者简介
李锐（1982-），男、讲师，硕士，研究方向；传统烹饪工业化;任彬（1983-），男，讲师，硕士．研究方向：传统烹饪工业亿，;通讯作者：李想（1980-）．男，副教授。硕士．研究方向：传统烹饪工业化。
