海鲜型风味火锅蘸酱的研制

Preparation of Seafood-flavor Hot Pot Dipping Sauce

研究海鲜型风味火锅蘸酱的加工工艺，开发出营养风味复合型调味品。运用现代食品加工工艺，对传统的火锅调味料进行改良，采用L9（3^4）正交试验筛选最佳配方。结果表明：对海鲜型风味火锅蘸酱的影响因素的主次顺序为豆瓣芝麻酱腐乳混合酱〉小龙虾下脚料水解浓缩液〉香辛料〉白砂糖。该产品的最佳配方：豆瓣芝麻酱腐乳混合酱质量37％，小龙虾下脚料水解浓缩液36％，白砂糖9％，香辛料0．17％，盐1％，味精1％，料酒4％，植物油8％，葱1％，姜1％，蒜1％，黄原胶1g／kg，茶多酚0．1g／kg，尼泊金乙酯0．25g／kg。经热处理调配，装罐，高压蒸汽灭菌锅在110℃下杀菌15-20min，迅速冷却至室温。经检验，符合相关质量标准，是一种理想的海鲜型风味火锅调味料。

The purpose is to study the processing technology of seafood-flavor hot pot dipping sauce and develop nutritional compound seasonings. The traditional hot pot seasonings are improved properly by using modern food processing technology and the optimum formula screened is by L9 （3^4） orthogonal test. The results show that the order of influencing factors of seafood-flavor hot pot dipping sauce is the blends of bean paste, sesame paste and preserved bean curd, lobster byproducts hydrolysis concentrate, spices and s agar. The optimum formula is as follows： the blends of bean paste, sesame paste and preserved bean curd of 37%, lobster byproducts hydrolysis concentrate of 36%, spices of 0.17%, sugar of 9%, salt of 1%, MSG of 1%, cooking wine of 4%, vegetable oil of 8%, onion of 1%, ginger of 1%, garlic of 1%, xanthan gum of I g/kg, tea polyphenol of 0.1 g/kg, ethyl p-hydroxy benzoate of 0.25 g/kg. After heat treatment, the product is canned and sterilized by auto-clave for 15-20 min under 110 ℃. At last, the product cools down rapidly to room temperature. Through examination, the product is in accordance with the relative quality standard, which is an ideal seafood-flavor hot pot seasoning.