鼠尾藻牛肉酱的研制

Development of Beef Paste with Sargassum thunbergii

以鼠尾藻、牛肉为主要原料,研制了一种即食微藻酱——鼠尾藻牛肉酱。将调料全部粉碎后制成调料液再加入酱中炒制,简化了生产加工步骤。通过正交试验与感官评价确定调料液的最佳配方组成为食盐2%、白糖2%、(麻椒+藤椒)0.4%,鼠尾藻牛肉酱的最佳配比为鼠尾藻25%、牛肉25%、调料液15%、辣椒3.5%。酱体成分中各项指标经检测,符合国家标准。

Study on the ready-to-eat microalgae paste using beef and Sargassum thunbergii as main materials. The paste is stirring-fried after all ingredients are crushed into seasoning liquid, which has simplified the production and processing steps. The orthogonal design is used to research the formula of paste. The result shows that the optimal combination of seasoning liquid is salt of 2 %, sugar of 2 %, pepper and Zanthoxylurn armature DC. of 0.4%, and the optimal formula is Sargassum thunbergii of 25%, beef of 25%, seasoning liquid of 15%, chili of 3.5%. The indexes of the paste composition detected conform to the national standard.