吴越南乳火锅调料的开发

The Development of Wuyue Nanru Chafing Dish Seasoning

以花生原酱、红腐乳、精制油、白砂糖、食盐、味精、甜面酱为主要原料,将玉米膨化粉、白芝麻、变性淀粉、陈皮粉、大茴香粉作为辅料,另加山梨酸钾开发杯状100 g吴越南乳火锅调料。对原料搭配及产品咸鲜度进行研究,分析火锅调料加工工艺。结果表明,配料添加量:花生酱22.00%,腐乳20.60%,植物油4.00%,白砂糖3.90%,食盐3.10%,味精3.10%,甜面酱2.80%,玉米粉1.40%,白芝麻0.86%,变性淀粉0.28%,陈皮粉0.05%,大茴香粉0.05%,山梨酸钾0.05%,水37.81%为最佳配方。在加工过程中烧料熬煮温度约100℃,保温20 min,灌装封口时温度保持在85~97℃。成品吴越南乳火锅调料棕褐色、鲜艳有光泽,半流体状,有正常酱香,具有火锅调料应有的浓郁风味。

This article discusses the development of chafing dish seasoning, the main raw material including original peanut butter, red fermented bean curd, refined oil, sugar, salt, monosodium glutamate and sweet sauce; the auxiliary materials including puffed corn flour, white sesame seeds, modified starch, orange peel powder, anise powder and potassium sorbate. Experiments are carried out on raw material proportioning, product salty-fresh and processing technology, the results show that peanut butter 22.00%, fermented bean curd 20.60%, vegetable oil 4.00%, sugar 3.90%, salt 3.10%, monosodium glutamate 3.10%, flour paste 2.80%, corn flour 1.40%, white sesame seeds 0.86%, modified starch 0.28%, orange peel powder 0.05%, fennel powder 0.05%, potassium sorbate 0.05%, water 37.81%is the best formula. The raw materials boiling temperature at 100℃and maintain 20 min, when filling the temperature at 85~97℃in the processing. Finished chafing dish seasoning tan colored shiny, semi-fluid, with normal sauce, chafing dish seasoning should have a rich flavor.