苋菜卤肉酱的制作工艺优化
Production Technology Optimization of Amaranth Marinated Meat Sauce
燕志1
作者信息
- 1. 江苏省苏州技师学院 创意服务系,江苏 苏州 215009
- 折叠
摘要
以黑猪肉、苋菜为原料,开发一款新型卤肉酱,并通过正交试验对苋菜卤肉酱的加工工艺进行优化.当黑猪肉用量为 350 g、苋菜用量为 150 g、熬制时间为 25 min、熬制温度为 150℃时,苋菜卤肉酱的感官评分最高.此工艺条件下制作的卤肉酱风味独特,理化指标均符合食品安全标准.
Abstract
In this paper,a new type of marinated meat sauce was developed with black pork and amaranth as raw materials.The orthogonal experiment was used to optimize the processing technology of amaranth marinated meat paste.The results showed that:When the amount of black pork is 350 g,the amount of amaranth is 150 g,the boiling time is 25 min,and the boiling temperature is 150℃,the sensory score of amaranth marinated meat sauce is the highest.The marinated meat sauce made under this process condition has unique flavor characteristics,and the physicochemical indexes are in line with the standard requirements of food safety.
关键词
黑猪肉/苋菜/加工工艺Key words
black pork/amaranth/processing technology引用本文复制引用
出版年
2024
NETL
NSTL
万方数据