油炸辣椒鹌鹑肉食制品加工工艺研究

Study On Processing Technology of a Meat Products-Fried Hot Pepper Quail

以辣椒、鹌鹑肉和植物油为主要原料,探讨油炸辣椒鹌鹑肉食制品的加工工艺。通过正交试验,得出油炸辣椒鹌鹑肉食制品的优化工艺条件特辣配方为辣椒50%,鹌鹑肉16%,植物油25%,花生仁6%,花椒0.4%,芝麻0.1%,味精1%,食盐2.5%;微辣配方为辣椒25%,鹌鹑肉25%,植物油35%,花生仁6%,花椒0.4%,芝麻0.1%,味精1%,食盐2.5%。油炸温度和时间控制在165℃,40 min左右为宜。以此工艺和技术生产的油炸辣椒鹌鹑肉食制品,具有良好的营养和独特的风味。

This paper discusses the processing technology of a meat products-fried hot pepper quail. Hot pepper, quail meat and vegetable oil are as the raw materials. Using orthogonal test, the experiment results show that the optimizing processing conditions are as follows： especially hot pepper amount 50%, quail meat 16%, vegetable oil 25%, peanut 6%, Chinese prickly ash 0.4%, sesame seeds 0.1%, monosodium glutamate 1%, salt 2.5%; tiny spicy formula dosage 25%, quail meat 25%, vegetable oil 35%, peanut 6%, Chinese prickly ash 0.4%, sesame seed 0.1%, monosodium glutamate 1%, salt 2.5%. The fried temperature keeps about 165 ℃ and about 40 minutes. This process and production technology of capsicum fried meat products have good nutrition and paticular flavor.