麻辣油卤水的工艺研究

Research on Process of Spicy Hot Brine

随着川菜的走红,川式卤菜已受到人们的普遍欢迎,然而川式卤水与麻辣火锅结合的麻辣油卤水为近几年的新产物,受到了各层次人群的追崇。阐述了川式卤水和火锅的演变历史以及结合产物麻辣油卤水的由来,重点确定麻辣卤水中香料的配方以及各种香料对卤水品质的影响和卤制品加工过程中易出现的问题和解决方法。

As Sichuan cuisine becomes popular,Sichuan-style brine has broadly welcomed by the people,however,the spicy hot brine combines Sichuan-style brine and spicy hot pot is the new product in recent years,being admired by people at every level.Firstly,expound the evolution history of Sichuan-style brine and hot pot and combine the origin of spicy hot brine product,focus on determining the spices recipe of spicy hot brine and the effect of various spices on the quality of brine and the frequent problems and solutions in processing of brine products.