玉米虾鲊配比工艺研究

Research on the Matching Process of Corn Shrimp Slag

虾鲊是湖北的一道传统名菜,采用稻米和干虾磨粉,经多道工序调味发酵而成。该实验创新性地采用玉米代替稻米,用酱料赋予产品发酵风味等方式,研制出一种虾香米鲜的玉米虾鲊。实验考察了制作工艺中的5个主要因素,以感官评定为主要指标,水分含量为参考指标,玉米渣100 g为基准,通过单因素实验和正交实验得出玉米虾鲊的最佳加工配比工艺为干虾米5 g,泰椒酱14 g,混合油90 g,十三香10 g,加热熬煮10 min。

Shrimp slag is a traditional famous dish in Hubei Province,which uses rice and dried shrimp for grinding and is fermented through multi-step process.The experiment innovatively adopts corn instead of rice to give the product fermented flavor with sauce,and develop a kind of corn shrimp slag with shrimp aroma and rich umami.The five main factors in the production process are investigated by the experiment,the sensory evaluation is as the main index,the water content is as the reference index,the corn residue 100 g is as the benchmark,the optimal production process of corn shrimp slag is obtained as 5 g dried shrimps,14 g Thai chili sauce,90 g mixed oil,10 g thirteen spices and boiling time 10 min.