基于模糊数学综合评价法研制鮰鱼辣椒酱配方的研究

Optimization of Formula of Longsnout Catfish Chili Sauce Based on Fuzzy Mathematics Evaluation

以朝天椒、泡椒和鮰鱼肉为主要原料,基于模糊数学综合评价方法开发风味独特的鱼肉辣椒酱。结果表明:鮰鱼肉60g,朝天椒10g,泡椒40g,郫县豆瓣酱30g,黄豆辣酱30g,花生油120g,花生碎30g,洋葱20g,姜20g,蒜20g,白砂糖10g,香叶、八角和花椒各1g,食盐2g,老抽2mL,其成品色泽均匀而有光泽,粘稠适度,鲜美可口。

This study is based on the pod pepper,pickled pepper and longsnout catfish meat as the main raw materials,and develops the unique flavor of chili sauce based on fuzzy mathematics comprehensive evaluation method.The results show that longsnout catfish meat is 60 g,pod pepper is 10 g,pickled pepper is 40 g,Pixian bean paste is 30 g,soybean chili paste is 30 g,peanut oil is 120 g,crushed peanut is 30 g,onion is 20 g,ginger is 20 g,garlic is 20 g,white sugar is 10 g,myrcia is 1 g,star anise is 1 g,Chinese prickly ash is 1 g,salt is 2 g,soy sause is 2 mL,its product is uniform and glossy,with a thick,moderate and delicious taste.