贵州红酸汤火锅调料的研究进展及工业化进程

Research Progress and Industrialization Process on Guizhou Red Sour Soup Hotpot Seasoning

贵州红酸汤是贵州少数民族具有千年历史的传统食品,是黔菜中独具特色的酸味调味品,为我国三大特色火锅底料之一。本文对贵州红酸汤火锅调料的生产工艺、关键技术、发酵菌群、发酵中的挥发性物质及亚硝酸盐含量进行了阐述,介绍了贵州红酸汤生产的工业化进程,以期为贵州的红酸汤调料的工业化快速发展提供研究方向及决策依据。

Guizhou Red Sour Soup, a traditional food of Guizhou Minority with a thousand years of history and a unique condiment of Guizhou Cuisine with sour flavor, is considered to be one of the three major characteristic hotpot seasonings of our country. The production process, key technique, fermentative microflora, volatile substances and nitrite of Guizhou Red Sour Soup Hotpot Seasoning are discussed in this paper. Moreover, this paper introduced the industrialization process of Guizhou Red Sour Soup, in the hope of providing research and decision- making basis for the rapid development of Red Sour Soup Seasoning in Guizhou.