萝卜干香辣酱的研制

Development of Dried Radish Spicy Sauce

以萝卜干和干辣椒为主要原料,添加仔姜、大蒜、豆豉、食盐和白糖等基本调味辅料,采用蒸制工艺,分段拌料而制作成的一种萝卜干香辣酱。通过感官评价指标,在单因素试验的基础上进行正交试验,探讨萝卜干香辣酱的最佳配方工艺。试验结果表明,最佳配方为:萝卜干500 g,生姜125 g,大蒜125 g,干辣椒125 g,木子油500 g,食盐15 g,白砂糖50 g,豆豉50 g。在此配方下,蒸制60 min,所制得的萝卜干香辣酱组织细腻,色泽油光鲜亮,有特有的萝卜干香味、质脆适口。

With dried radish and hot pepper as the main raw materials,adding ginger,garlic,fermented soya bean,salt,sugar and other basic seasoning accessories,using steaming technology,subsection mixing material to make a kind of dried radish spicy sauce.Through the sensory evaluation index,the orthogonal test was conducted on the basis of single factor test to explore the best formula technology of dried radish sauce.The results showed that the optimum formula was as follows:dried radish 500 g,ginger 125 g,garlic 125 g,dry pepper 125 g,wood oil 500 g,salt 15 g,sugar 50 g,fermented soya bean 50 g.Under this formula,the dried radish sauce has fine texture,bright color,unique flavor of dried radish,crisp and palatable.