香菇柄贡菜牛肉酱制作工艺研究

Research on Production Technology of Beef Sauce with Lentinus edodes Stems and Ivy Mosses

文章以香菇柄、贡菜和牛肉为主要原料制作香菇柄贡菜牛肉酱。选定了对产品品质影响最大的香菇柄添加量、牛肉添加量、豆瓣酱添加量和蒜蓉辣椒酱添加量作为实验对象,通过单因素实验和正交实验确定了主料和辅料的最优配比。结果表明,各原料最佳配比为香菇柄添加量15%、牛肉添加量25%、豆瓣酱添加量10%和蒜蓉辣椒酱添加量15%,按照此配比制作的产品感官评价结果最好。在香菇柄牛肉酱中加入贡菜,既能赋予产品更高的营养价值,也能使产品的口感更加脆爽,制作的香菇柄贡菜牛肉酱鲜香麻辣,色泽诱人,符合大众的口味。

In this paper,Lentinus edodes stems,ivy mosses and beef are used as the main raw materials to make beef sauce with Lentinus edodes stems and ivy mosses.The addition amount of Lentinus edodes stems,beef,broad bean paste and minced garlic chili sauce that has the greatest effect on the product quality are selected as the experimental objects.The optimal ratio of main materials to auxiliary materials is determined through single factor experiment and orthogonal experiment.The results show that the optimal ratio of each material is as follows:the addition amount of Lentinus edodes stems is 15%,the addition amount of beef is 25%,the addition amount of broad bean paste is 10%and the addition amount of minced garlic chili sauce is 15%.The product made according to this ratio has the best sensory evaluation results.The addition of ivy mosses into Lentinus edodes stems beef sauce can not only give the product higher nutritional value,but also make the taste of the product more crispy and refreshing.The beef sauce with Lentinus edodes stems and ivy mosses is fresh,delicious,spicy,and has an attractive color,which can meet the taste of the public.