摘要
以鮰鱼碎肉为主要原料,加入豆豉、香菇、辣椒酱、天然香辛料等,经调配、炒制、灌装制得鮰鱼香菇调味酱。在借鉴现有酱品制作工艺的基础上,通过正交试验,确定出该产品的最佳配方。该产品营养丰富,口感鲜美独特,具有浓郁的鱼肉、香菇和豆豉香味。
Channel catfish is used as main raw material,fermented black beans,mushrooms,chili sauce,natural spices and other recipes are added into to produce channel catfish and mushroom sauce by mixing,stir-frying,and filling,etc.Based on the production process of current sauce product,the best formula of this product is obtained by orthogonal experiments.The product is rich in nutrition,with special and good taste,and has heavy flavor of fish,mushroom and fermented black beans.
出处
《中国调味品》
CAS
北大核心
2016年第3期106-108,117,共4页
China Condiment
基金
科技富民强县专项计划项目
关键词
鮰鱼
调味酱
加工工艺
配方
channel catfish
sauce
processing technology
formula
