香辣小龙虾调味酱的研制

Development of Spicy Crayfish Sauce

以胡玉美蚕豆辣酱为基础酱料,采用感官评定方法、单因素与正交试验,对香辣小龙虾调味酱进行优化研究。通过试验分析,确定香辣小龙虾调味酱最佳配方为菜籽色拉油21%、蚕豆辣酱25%、朝天椒粉12%、桂皮粉5%、大蒜8%、丁香粉1.5%、花椒粉3.5%、生姜3.5%、胡椒粉1%、孜然粉0.5%、洋葱2%、香醋5%、料酒5%、食盐6%、白砂糖3%及味精3%。此配方制作出的香辣小龙虾调味酱色泽红亮、香辣风味明显、口味较好。

Taking Hu Yumei’s broad bean chili sauce as the base sauce,the spicy crayfish sauce was optimized by sensory evaluation method,single factor and orthogonal test.Through experimental analysis,the best formula of spicy crayfish sauce was determined as follows:rapeseed salad oil 21%,broad bean chili sauce 25%,Chaotian pepper powder 12%,cinnamon powder 5%,garlic 8%,clove powder 1.5%,pepper powder 3.5%,ginger 3.5%,pepper powder 1%,Cumin powder 0.5%,onion 2%,vinegar 5%,Cooking wine 5%,salt 6%,white granulated sugar 3%,monosodium glutamate 3%.The spicy crayfish sauce made by this recipe is red in color,spicy in flavor and good in taste.