摘要
目的:以花生和肉类企业副产品猪皮为主要原料生产猪皮花生辣酱。方法:通过单因素及正交试验的方法对猪皮花生辣酱的配方及生产工艺进行研究。结果:研究表明该产品的最佳配方为底酱20g、猪皮30g、花生20g、干辣椒5g、绵糖5g、葱姜蒜适量。结论:生产出的猪皮花生辣酱具有良好的风味和质量,具有广阔的市场发展前景。
Objective, the chili sauce, added with peanut, pigskin, pepper and other ingredients was produced. Methods, the process technology of the sauce was discussed and the best condition was deter- mined through single factor and orthogonal method. Results, the experiments showed that the optimum formula was as follows： paste 20g, pigskin 30g, peanut sauce 20g, dry pepper 5g, and sugar 5g. Conclusion, the products＇sensory testing, physical and chemical test and microbiological test are in line with national standards. The product possesses good flavor and quality, and there would be broad development prospects for this technology.
出处
《肉类工业》
2012年第6期8-11,共4页
Meat Industry
关键词
猪皮
花生
辣酱
生产工艺
pigskin
peanuts
chili sauce
processing technology
