生姜特色小菜的加工技术研究

Processing Technology of Special Ginger Pickle

以生姜、川椒、猪瘦肉、香菇为主要原料,开发一种具有保健、开胃功能的即食小菜。通过正交试验确定最佳工艺配方:姜∶川椒为2∶1,姜∶猪瘦肉为3∶1,姜∶香菇为3∶1。此产品风味独特,且最大限度地保留了生姜、香菇的有效成分,是一种集营养、美味于一体的具有一定风味的特色即食小菜。

Fresh ginger, Pericarpium zanthoxyli ,pork lean, mushroom are used as main materials to exploit a instant pickle with health care and appetizing functions. The optimal technology parameters determined by orthogonal test show that the ratio of fresh ginger to Pericarpium zanthoxyli is 2 ： 1, the ratio of fresh ginger to pork lean is 3： 1, the ratio of fresh ginger to mushroom is 3： 1. The instant pickle has special flavour and retains the effective constituents of fresh ginger and mushroom maximally, which is a special instant pickle with nutrition, delicacy and certain flavour.