摘要
本试验以辣椒、火腿、芝麻、香菇等为主要原料,通过试验最终确定最佳风味的香辣火腿酱的配方比为油辣椒48%、盐坯辣椒7%,火腿丁11%,芝麻3%,香菇3%,豆瓣酱4%,食用盐2%、大蒜6%,黄酒5%、生姜5%,醋2%,白砂糖3%,味精1%。
In this paper, pepper, ham, sesame, mushroom and other raw materials were selected to determine the best flavor of spicy ham sauces by experiment. The optimal recipes are 48% chili oil, 7% salt pepper, 11% ham, 3% sesame, 3% mushroom, 4% bean sauce, 2% salt, 6% garlic, 5% rice wine, 5% ginger, 2% vinegar, 3% sugar, 1% monosidum glutamate.
出处
《粮食与食品工业》
2016年第4期66-68,71,共4页
Cereal & Food Industry
关键词
香菇
火腿
辣椒酱
mushroom
ham chilli
sauce
