鱼香茄子加工工艺优化

Optimization of Processing Technology of Fish-flavored Eggplant

中式菜肴生产的标准化对于中式食品的工业化具有重要意义。研究以卵圆形紫茄为原料,采用单因素试验确定鱼香茄子制作中白绵糖、米醋和红油豆瓣酱的水平范围,再通过L9(3^4)正交试验进一步优化鱼香茄子的加工工艺。以感官评价的结果为参考依据,挥探究鱼香茄子不同生产配方对感官品质的影响,确定鱼香茄子的最佳工艺配方为:茄子300 g,白绵糖12 g,米醋12 g,红油豆瓣酱18 g,料酒6 g,酱油6 g,盐2 g。在该优化条件下,鱼香茄子颜色鲜艳,香气浓郁,酸甜可口,具有较好的感官品质。该优化工艺为鱼香茄子的工业生产提供了更多理论依据。

The standardization of Chinese cuisine production was of great significance for the industrialization of Chinese food.In this study,oval-shaped purple eggplant was used as raw material to determine the horizontal range of sugar,vinegar and bean sauce in the production of fish-flavored eggplant,and then further optimization of processing technology of fish-flavored eggplant by L9(3^4)Orthogonal Array.Based on the results of sensory evaluation,the effects of different production formulas of fish-flavored eggplant on sensory quality were investigated.The best formula of fish-flavored eggplant was:eggplant 300 g,sugar 12 g,vinegar 12 g,bean sauce 18 g,cooking wine 6 g,soy sauce 6 g,and salt 2 g.Under this optimized condition,the fish-flavored eggplant was bright in color,rich in aroma,sweet and sour,and had good sensory quality.This optimization process provided more theoretical basis for the industrial production of fish-flavored eggplant.