豆豉胡萝卜猪肉辣椒酱的研制及其品质分析

Development and Quality Analysis of Chili Sauce with Fermented Blank Bean,Carrot and Pork

以豆豉、胡萝卜、猪肉、美人椒为主要原料,制作豆豉胡萝卜猪肉辣椒酱。利用单因素试验和正交试验设计确定其最佳配比,并对最优配比的产品进行理化检验和卫生检验。结果表明:豆豉15 g、胡萝卜15 g、猪肉15 g、美人椒50 g时,所制产品的风味最佳,各项理化和卫生指标符合国家标准。

The chili sauce with fermented blank bean,carrot and pork is prepared with fermented blank bean,carrot,pork and Capsicum frutescens as the main raw materials.The optimum ratio is determined by single factor test and orthogonal test design,and physical and chemical test and hygienic test are carried out for the products with the optimal ratio.The results show that when the fermented blank bean is 15 g,carrot is 15 g,pork is 15 g and Capsicum frutescens is 50 g,the flavor of the product is the best,and the physicochemical and hygienic indexes meet the national standards.