营养香辣香菇虾皮辣椒酱的制作工艺

The Production Process of Nutritious and Spicy Chili Sauce with Lentinus edodes and Dried Small Shrimps

文章以香菇、虾皮、葵花籽油、干辣椒为主要原料制作香菇虾皮香辣辣椒酱。通过正交试验确定其制作的最佳配方,即干香菇、虾皮、干辣椒、葵花籽油的添加量分别为5%,10%,15%,60%。其成品颜色红、褐相间,口感香辣可口,是一种营养价值较高的辣椒酱。

In this paper,take Lentinus edodes,dried small shrimps,dried peppers and sunflower seed oil as the main raw materials to produce a kind of nutritious and spicy chili sauce.The orthogonal design is used to research the optimal making formula.The result shows that the optimal making formula is：Lentinus edodes of 5%,dried small shrimps of 10%,dried peppers of 15%,sunflower seed oil of 60%.The finished product is red and brown,with spicy and toothsome taste,and it is a kind of chili sauce with higher nutritional value.