秋葵牛肉辣酱加工工艺研究

Study on Processing Technology of Okra and Beef Chili Paste

以秋葵、辣椒、牛肉为原料,添加用甜面酱、花生、芝麻制作的调味酱,制作成秋葵牛肉辣酱。通过正交试验和感官评价确定调味酱和秋葵牛肉辣酱的最佳配方,秋葵牛肉辣酱的最佳配方为秋葵添加量20 g,辣椒添加量40 g,牛肉添加量60 g,调味酱添加量30 g,调味酱的最佳配方为甜面酱添加量60 g,花生碎添加量25 g,芝麻碎添加量15 g。成品的各项指标经过检测,符合国家标准。

In this paper,take okra,chili and beef as the main raw materials to produce a kind of okra and beef chili paste,which is made by sweet soybean paste,peanuts and sesames.Through orthogonal test and sensory evaluation,the best formula of seasoning paste and okra and beef chili paste is determined.The best formula of okra and beef chili paste is the okra additive amount of 20 g,the chili additive amount of 40 g,the beef additive amount of 60 g,the seasoning paste additive amount of 30 g.The best formula of seasoning paste is the sweet soybean paste additive amount of 60 g,the peanut chips additive amount of 25 g and the sesames chips additive amount of 15 g.The indicators of the finished products have been tested and meet the national standards.