Production Technology Optimization of Amaranth Marinated Meat Sauce
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.
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