速冻酱大骨口味标准化研发

Frozen Sauce Big Bone Taste Standardized Research and Developmen

本文以酱大骨为主要的研究对象,通过整体试验方案设计、科学的试验方法以及食品感官评价等研究方法,加工制备酱大骨的基础配方,获得最佳配比为:1.5 kg猪骨。水2 000 g。五香粉9 g。白糖52 g、黄酒45 g、鸡精6 g、老抽110 g。酱大骨的复热方式及时间为:水煮复热8 min(水开后带包装袋直接加水煮)、蒸锅复热8 min(水开后将包装袋撕开小口)、微波炉复热4 min(中火,将包装袋撕开小口)。

In this paper,the main research object is jiangdagu.The basic formula of“jiangdagu”is processed and prepared through the overall experimental scheme design,scientific experimental method and food sensory evaluation.The best ratio is:1.5 kg pig bone,2000 g water,9 g spiced powder,52 g white sugar,45 g yellow wine,6 g chicken essence,110 g old soy sauce.The way and time of reheating the big bone of sauce are as follows:8 min after boiling with water(directly boiling with water after boiling with the packaging bag),8 min after reheating the steamer(tearing the packaging bag open after boiling),4 min after reheating in the microwave oven(medium heat,tearing the packaging bag open).