蚕蛹肉酱的研究

Study on silkworm chrysalis meat paste

为提高蚕蛹市场的竞争力,提高它的附加营养价值,扩大消费的群体和药用运用领域,开发了蚕蛹肉酱调料。通过优化原辅料配方,研究蚕蛹肉酱炒制时的温度、时间对蚕蛹肉沫和豆瓣酱以及各类肉质的增香、口感等,确定了蚕蛹肉酱的原料以及配方。以蚕蛹粉碎加工后的肉末、豆瓣酱、牛肉为原料,辅以胡椒、食盐、生姜、辣椒等基本调料,生产具有高蛋白营养价值的蚕蛹肉酱产品。采用正交试验筛选最佳配方,以确定蚕蛹肉酱的最佳制作工艺,具体调味液最适为:食盐3%、花椒1%、胡椒1%。最佳蚕蛹肉酱工艺条件为:蚕蛹35%、牛肉末35%、豆瓣酱20%、调味液5%。即蚕蛹∶肉酱=1∶1。

In order to enhance market competitiveness of silkworm chrysalis, improve the additional nutritional value, and expand consumer group and medicinal application domain, the silkworm chrysalis meat paste seasoning was developed. Formula of raw and supplemental materials was optimized, and the effect of temperature and time on silkworm chrysalis meat spittle, bean sauce and aroma - enhancing and taste of various meat quality during silkworm chrysalis meat paste stirring was studied, and raw material and formula of silkworm chrysalis meat paste were determined. The meat spittle which was from silkworm chrysalis crashing processing, bean sauce and beef were taken as raw material, and assisted by pepper, salt, ginger, capsicum and other basic seasonings, and silkworm chrysalis meat paste product with high protein nutritional value was produced. The optimum formula was screened through orthogonal experi- ment, the optimum fabrication process of silkworm chrysalis meat paste was determined, and the optimum concrete flavor liquid was as follows： salt 3%, zanthoxylum 1% and pepper 1%. The optimum process condition of silkworm chrysalis meat paste was as follows： silkworm chrysalis 35%, beef spittle 35%, bean sauce 20% , flavor liquid 5% , and namely the proportion of silkworm chrysalis and meat paste was equal to 1： 1.