摘要
油焖大虾为湖北名菜,调味是其烹制的难点,使用油焖大虾酱能使烹制油焖大虾变得简单。油焖大虾酱在制作过程中易被微生物侵染,在贮藏过程中又易氧化变质,因此以一种自制的油焖大虾酱为研究对象,研究了山梨酸钾的防腐抑菌作用及单一抗氧化剂和复配抗氧化剂对油焖大虾酱的抗氧化效果,得出油焖大虾酱最佳保藏条件:山梨酸钾添加量0.03%,BHA添加量0.05%,TBHQ添加量0.15%,柠檬酸添加量0.05%。
Braised prawns is one of the famous dishes in Hubei. Flavoring is a difficulty during cooking, while using braised prawns sauce will make it simpler. This kind of sauce is easy to be infected by microorganism during the production process, and is easy to go bad due to oxidation in the storing as well. So braised prawns sauce is taken as the research object , and the study on antisepsis and bacteriostasis effect of potassium sorbate as well as antioxidative effect between individual antioxidant and compound antioxidants on braised prawns sauce is summarized, it is obtained that the optimum storing conditions of braised prawns sauce are ： potassium sorbate of 0.3 %, BHA of 0.05 %, TBHQ of 0. 15%, citric acid of 0.05%.
出处
《中国调味品》
CAS
北大核心
2016年第7期85-88,94,共5页
China Condiment
基金
武汉市教育局产学研项目(CXY201412)
关键词
油焖大虾
酱
防腐
抗氧化
braised prawns
sauce
antisepsis
antioxidant
