摘要
以去骨鸡腿肉为主料,干香菇为辅料,干辣椒、葵花油为调辅料,制作川味香菇鸡鲜辣酱。通过正交试验得出制作的最佳配方,即干香菇的添加量为12%,鸡丁的添加量为17%,干辣椒的添加量为20%,葵花油的添加量为55%。工艺优化所得制品色泽红亮,口感鲜香醇厚,是一种具有川式风味的特色鲜香辣椒酱。
The boneless chicken thigh meat is used as the main ingredient,dried Lentinus edodes is used as the accessory,and dried chili and sunflower oils are used as auxiliary ingredients to produce Sichuan-flavor chili paste with Lentinus edodes and chicken.The optimal formula is determined by orthogonal experiment design.The result shows that the optimal formula are Lentinus edodes of 12%,boneless chicken of 17%,dried chili of 20%,sunflower oils of 55%.The product obtained by the process optimization has a bright red color and a delicious and mellow taste,which is a kind of characteristic fresh chili paste with Sichuan flavor.
作者
李增
LI Zeng(Jiangsu College of Tourism,Yangzhou 225127,China)
出处
《中国调味品》
CAS
北大核心
2018年第9期100-102,共3页
China Condiment
关键词
川味
鲜辣酱
工艺优化
Sichuan flavor
tasty chili paste
process optimization
