Processing technology of Gastrodia elata light hot pot condiment
To explore the processing technology of Gastrodia elata light soup hot pot condiment and broaden its added value.Single factor and orthogonal experiments were conducted with sensory quality,oil and microorganisms as the main factors,including the amount of Gastrodia elata powder added,the proportion of oil and fat compound,and the amount of salt added.The results showed that the quality of the hot pot condiment had the highest comprehensive score when the Gastrodia elata powder was 5%,the oil to fat ratio was 1∶3,and the salt was 6%.The product had a bright color,good solidification,and after boiling,it had a fresh and rich aroma,a mellow aftertaste,and a soft taste.The physico-chemical and microbiologiod indicators of the product oil met the standards,and the nutritional content was relatively high.The development of this product provided a new direction for the development and utilization of Gastrodia elata.
hot pot condimentGastrodia elataoil to fat ratiosensory quality
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