摘要
酸笋是中国南方地区人民喜欢的一种食物。文章以酸笋、猪肉末、豆豉、酱油、酸辣椒等为原料,通过单因素试验和正交试验结合感官评价法,优化酸笋豆豉肉末酱的最佳工艺:以加入的酸笋和肉末的总量500 g为固定量,肥肉与瘦肉的比例为4∶6,酸笋与肉末的比例为6∶4,豆豉、蒜末、生抽和蚝油的添加量分别为50,120,20,50 g,炒制油温为160℃。此条件下制作的酸笋豆豉肉末酱色泽光亮、香气浓郁、咸鲜可口、酸辣适宜,是一款营养丰富、口感佳的调味酱,适合搭配多种菜肴和烹饪加工使用。
Pickled bamboo shoots are a kind of food favored by people in southern China.In this study,with pickled bamboo shoots,minced pork,Douchi,soy sauce,pickled chili and other ingredients as the raw materials,through single factor test and orthogonal test combined with sensory evaluation method,the optimal process of pickled bamboo shoots,Douchi and minced meat sauce is optimized as follows:with the total amount 500 g of pickled bamboo shoots and minced meat added as the fixed amount,the ratio of meat fat meat to lean meat is 4∶6,the ratio of pickled bamboo shoots to minced meat is 6∶4,the addition amount of Douchi,minced garlic,light soy sauce and oyster sauce is 50,120,20,50 g respectively,and the stir-frying oil temperature is 160℃.The pickled bamboo shoots,Douchi and minced meat sauce made under these conditions has bright color,rich aroma,salty and delicious taste,and suitable sourness and spiciness.It is a nutritious and delicious seasoning sauce that is suitable for pairing with various dishes and cooking processing.
作者
林叶新
王文娟
毛玧人
马星宇
杨铭铎
LIN Ye-xin;WANG Wen-juan;MAO Yun-ren;MA Xing-yu;YANG Ming-duo(School of Health Care,Guangxi Vocational and Technical College,Nanning 530226,China;Postdoctoral Research Base of Fast Food Research and Development Center,Harbin University of Commerce,Harbin 150076,China)
出处
《中国调味品》
北大核心
2025年第9期199-203,共5页
China Condiment
基金
2025年非粮生物质能技术全国重点实验室开放课题(SKL-NFBET-2025-25)
广西高校中青年教师科研基础能力提升项目(2024KY10672024,2022KY0979)。
关键词
酸笋
豆豉
老友酱
正交试验
工艺优化
pickled bamboo shoots
Douchi
Laoyou sauce
orthogonal test
process optimization
作者简介
林叶新(1984—),女,副教授,博士,研究方向:食品加工与开发、饮食文化。;通信作者:王文娟(1984—),女,讲师,硕士,研究方向:饮食文化、烹饪工艺。
