虾仁干贝香菇复合型海鲜拌饭酱的研究

Development of Mixed Seafood Sauce with Shrimp Meat,Dried Scallop and Mushroom

以虾仁、干贝、鲜香菇、干辣椒、花生油为主要原料研制一种营养、美味的复合型海鲜拌饭酱。利用单因素实验和正交实验确定了原料配比,以100g总量计算,即花生油和甜面酱之比为1∶1,干辣椒为5%,虾仁和干贝之比为1∶5,鲜香菇为6%,加热的最佳温度为85℃。所得到的海鲜拌饭酱具有独特的风味,填补了目前市场上该类型拌饭酱的空缺。

In this paper,shrimp meat,dried scallop,mushroom,dried chili,peanut oil are used as the materials,develop a kind of nutritious and delicious mixed seafood sauce with shrimp meat,dried scallop and mushroom.The optimum ratios of raw materials are determined by single factor experiments and orthogonal experiments as follows：calculated by the total amount of 100 g,the ratio of peanut oil to sweet soybean paste is 1∶1,the dried chili is 5%,the ratio of shrimp meat to dried scallop is 1∶5,the mushroom is 6%,the best temperature is 85℃.The seafood sauce has a unique flavor,and it has filled the vacancy of the type of sauce at present market.