牡蛎对虾胡萝卜复合型海鲜拌饭酱的研究

Development of Mixed Seafood Sauce with Oyster,Prawn and Carrot

针对当今社会快节奏的生活而定制一种可以节约时间,同时可以保证日常营养摄取量的复合型海鲜拌饭酱。当前大城市生活节奏较快,一些职业例如当代白领,没有足够的时间保证三餐饮食的均衡,因此需要一些产品来代替有营养的三餐饮食。该复合式海鲜酱产品是以牡蛎、对虾、胡萝卜、干辣椒、花生油为主要原料。该研究通过单因素实验和正交实验确定产品的原料比,在100 g产品中,对虾和胡萝卜的比例为1∶2,花生油与甜面酱的比例为1∶2,干辣椒占总量的3%,牡蛎占总量的8%,最佳加热温度为85℃。

In view of the fast pace of life in today's society,a kind of mixed seafood sauce is prepared to save time and ensure daily nutrition intake.At present,the pace of life in big cities is fast,and some professions,such as modern white-collar workers,do not have enough time to ensure a balanced diet for three meals,so they need some products to replace nutritious meals.This mixed seafood sauce product takes oyster,prawn,carrot,dried chili,peanut oil as the main raw materials.In this study,the raw material ratio of the product is determined by single factor experiment and orthogonal experiment.In 100 g product,the ratio of prawn and carrot is 1∶2,the ratio of peanut oil and sweet bean sauce is 1∶2,dried chili accounts for 3%of the total amount,oyster accounts for 8%of the total amount,and the optimal heating temperature is 85℃.