木耳洋葱虾酱的制作工艺及安全性评价

Production Process and Safety Evaluation of Edible Fungus and Onion Shrimp Paste

以木耳、洋葱、虾酱、花生油为主要原料,通过炒制工艺,研发出一款新型、营养、美味的木耳洋葱虾酱产品。利用响应面试验,得到了制作该产品最佳的工艺配方,即木耳添加量为8%,洋葱添加量为9%,虾酱添加量为35%;利用国家标准检测方法,对木耳洋葱虾酱的产品进行理化检验和微生物检验,检测结果显示各指标符合要求,即产品是安全的。

Using fungus, onion, shrimp paste and peanut oil as the main raw materials, a kind of novel, nutritious and delicious edible fungus and onion shrimp paste product is developed through frying technology. Using the response surface test, the best formula for the production of this product is obtained,the additive amount of fungus is 8%, the additive amount of onion is 9%, and the additive amount of shrimp paste is 35%. The national standard test method is used to perform physicochemical and microbiological examination on the product of fungus and onion shrimp paste. The test results show that the indicators meet the requirements, the product is safe.