摘要
应用接种发酵的碎鲜辣椒发酵制品为原料 ,对其系列产品的生产工艺、配方和保藏技术进行了研究。结果表明 :风味发酵辣椒产品的较优配方是不同品种的碎鲜辣椒发酵制品按等比例混合 ,添加 1 0 %的豆豉和 1 0 %的大蒜以及适量的其它调味料 ;辣椒萝卜的较优工艺和配方是将萝卜水分含量控制到 70 %后 ,添加 2 5 %的碎鲜辣椒发酵制品和 1 0 %的精炼植物油以及适量的其它调味料。系列产品经 80～85℃、2 5～ 30min杀菌处理 。
The processing technology and formula for production of fermented piece and verdure chili were studied. The results showed that the flavor fermented chili was made in this way: different variety of chili was mixed after fermented, then 10% lobster sauce and 10% garlic were added. The flavor fermented chili and radish was made: the water content of radish was controlled to 70%, then 25% fermented chili and 10% purifying oil of plant was added. The preserving technology of production was keeping them in 80～ 85 ℃ water for 25～30 min.
出处
《食品与机械》
CSCD
2004年第2期51-52,共2页
Food and Machinery
基金
农业部 948项目 ( 2 0 0 3 -T18)
科技部重大科技攻关项目( 2 0 0 1BA5 3 5C -0 9)
