古法蒸肉丝茄子的配方和工艺研究

Study on the formula and technology of steamed eggplant with shredded pork by ancient method

对古法蒸茄子的配方和工艺进行了研究,通过正交试验确定了最佳的工艺配比为:瘦肉质量164g,香菇∶红枣=1∶2,蚝油∶油∶酱油=3∶1∶1,蒸制时间35min,此时古法蒸茄子的品质最佳。

The formula and technology of steamed eggplant by ancient method were studied, andthe optimum technology ratio was determined through orthogonal experiment: the weight of lean meat was 164 g, and the ratio of mushroom andjujube was 1∶2, and the ratio of oyster, oil and soy sauce was 3∶1∶1, and steaming time was 35 min. At this time the steamed eggplant by ancient method had the best quality.