豆豉烤鱼复合调味料制备工艺研究

Research on Preparation Process of Compound Seasoning for Roasted Fish with Fermented Soya Beans

以经优化生产的传统毛霉型豆豉、秘制香辛料、木姜子油等为原料,开发一种特色豆豉烤鱼复合调味料。结果表明:当豆豉含量70.0 g、混合油160.0 g、酵母膏2.0 g、木姜子油1.0 g时制得的烤鱼调料豉香浓郁、鲜香可口、回味无穷。该试验是以400 g豆豉烤鱼复合调味料为基准,使用的混合油为菜籽油、色拉油、猪油、牛油按8:15:1:1的比例混合炼制而成,通过对其加工工艺和配料进行优化,最终确定了一种特色豆豉烤鱼复合调味料的最佳工艺和配方。

A special compound seasoning for roasted fish with fermented soya secneetly is developed by taking traditional Mucor-type fermented soya beans,specially-made spices and Litsea pungens oil produced by optimization as the materials.The results show that when the content of fermented soya beans is 70.0 g,mixed oil is 160.0 g,yeast extract is 2.0 g and Litsea pungens oil is 1.0 g,the compound seasoning for roasted fish with fermented soya beans has strong flavor,scrumptious taste and endless aftertaste.This experiment is based on 400 g compound seasoning for roasted fish with fermented soya beans,the mixed oil is refined by rapeseed oil,salad oil,lard,beef tallow in a ratio of 8:15:1:1,the optimal process and formula of the compound seasoning for roasted fish with fermented soya beans is determined through the optimization of its processing technology and ingredients.