摘要
文章以扇贝、干香菇、干辣椒、花生油为主要原料,研制出一款营养、美味的扇贝香菇香辣酱。利用正交实验确定最佳原料配比,即辣椒用量为15%,扇贝用量为10%,香菇用量为10%,花生油用量为55%;并检测成品的微生物指标和理化指标,均符合相关国家标准。此产品具有色泽油润红亮、红褐相间、味道集鲜、香、辣于一身、回味悠长的特点。
In this paper, scallop,dried mushroom, dried chili, peanut oil are used as the main raw materials, develop a kind of nutritional, delicious scallop and mushroom chili sauce. The optimum ratios of raw materials are determined by orthogonal experiments as follows., the dosage of chili is 15 %, the dosage of scallop is 10%, the dosage of mushroom is 10%, the dosage of peanut oil is 55%. And test the microbial indicators and physical and chemical indicators of finished product, which are in line with the relevant national standards. This product has red and bright color, is reddish brown and white, and tastes fresh, fragrant and spicy, with long aftertaste.
出处
《中国调味品》
CAS
北大核心
2018年第1期122-124,共3页
China Condiment
关键词
扇贝
香菇
香辣酱
正交实验
scallop
mushroom
chili sauce
orthogonal experiment
