蒲公英酱菜的制作工艺

Processing Technology of Dandelion Pickles

以蒲公英茎叶和根为研究对象,对其制作酱菜工艺和配方进行研究,利用单因素和正交实验确定调配用料最佳配比方案:以加入沥干后的蒲公英的重量为基准,加入食盐2.5%、姜丝5.0%、味精2.5%(花生仁、生抽、调和油、红辣椒、八角、小茴香、芝麻和白砂糖适量)。经过人工炒制后,使本产品口感更加香醇,风味更加丰富,更适宜当地消费习惯。

Taking the stems,leaves and roots of dandelion as the research object,the technology and formula of making pickles were studied,and the single factor and orthogonal experiments were used to determine the optimal mixture ratio of materials:add 2.5% salt,5.0% shredded ginger,2.5% monosodium glutamate(moderate amount of peanut kernel,light soy sauce,mixed oil,red pepper,star anise,cumin,sesame and sugar).After manual frying,the product taste more mellow,flavor more rich,more suitable for local consumption habits.