川味柚皮菜制作工艺研究

Study on the Technology of Sichuan-Flavored Pomelo Peel Dish

为解决柚子皮的浪费问题,提高柚果附加值,以柚子果皮为原料,通过清洗、热烫、硬化和调味等工艺研发一种川味柚皮凉菜。将硬化后的柚子皮进行调味,以辣椒油、花椒油和味极鲜酱油添加量作为试验因素,感官得分作为评价指标进行正交试验,确定川味柚皮菜最佳调味配方。所得最佳调味配方为食盐3 g、白砂糖1g、鸡精2.5 g、姜蒜汁3 g、辣椒油10.0 mL、花椒油2.5 mL和味极鲜酱油7.5 mL,在此工艺下所得柚皮菜麻辣鲜香,清爽可口。

To improve utilization rate of the pomelo,a Sichuan-flavor cold dish was developed with Long’ an pomelo peel.The pepper oil addition,chili oil addition,and soy sauce addition on the sensory quality of pomelo peel dish were studied by orthogonal experiment.The sensory score showed that the optimal formula was 3 g salt,1 g sugar,2.5 g chicken essence,3 g ginger garlic juice,10.0 mL pepper oil,2.5 mL chili oil and 7.5 mL soy sauce.The cold dishes prepared under these conditions are spicy and fragrant,refreshing and delicious.