雪菜肉丝烹饪工艺标准化研究

Study on Standardization of Culinary Technology for Shredded Pork with Preserved Vegetable

为了制作出风味纯正、品质较好的雪菜肉丝,采用单因素实验和正交实验相结合的方法对制作雪菜肉丝的猪肉部位、植物油品种、各主料、调味料的添加比例进行了筛选,得到了雪菜肉丝的标准化生产配方,即每105g雪菜搭配肉丝95g、玉米油61g、食盐0.9g、海鲜生抽3g、郫县豆瓣酱11g、干辣椒5.5g。此配方制作出的雪菜肉丝风味纯正、不油腻且品质稳定性较好。

In this paper, in order to make shredded pork with preserved vegetable with pure flavor and better quality, the single factor experiment and orthogonal experiment are used to select pork parts, types of vegetable oil, ratio of main materials and seasonings. The best standardized production formula is 105 g preserved vegetable with 95 g shredded pork, 61 g corn oil, 0.9 g salt,3 g seafood sauce,ll g Pixian broad-bean paste, 5.5 g dried peppers. The shredded pork with preserved vegetable has pure flavor, preferable quality stability and being greaseless could be made with this standardized formula.