卤味枸杞鸡蛋配方研究

Study on Pot-stewed Wolfberry Eggs Recipe

以枸杞鸡蛋为原料,生产卤味枸杞鸡蛋。以感官评分为指标,通过单因素试验和正交试验,确定卤味枸杞鸡蛋的最终配方为食盐添加量3.0%,酱油添加量4.5%,白砂糖添加量1.5%,花椒添加量0.1%,八角添加量0.08%,干姜添加量0.02%,茴香添加量0.04%,桂皮添加量0.03%,陈皮添加量0.02%,料酒添加量1.0%。用该配方生产出来的卤味"枸杞"鸡蛋呈棕黄色,卤香浓郁,咸淡适宜。

In this study,wolfberry eggs were used to produce pot-stewed wolfberry eggs. Sensory score was the indicator. The final the final recipe of the pot-stewed wolfberry eggs was determined by the single factor test and orthogonal test. It was 3.0%of salt,4.5% of soy sauce,1.5% of sugar,0.1% of pepper,0.08% of star anise,0.04% of Fennel,0.03% of cinnamon,0.02% of skin and 1.0% of cooking wine. According to this process,the preserved egg products were,brown and rich flavour of brine,slightly salty.