甘味豆豉牦牛肉辣椒酱制作工艺研究
Research on the Production Process of Gansu-Flavor Fermented Black Bean Yak Meat Chili Sauce
胡慧倩 1蒋秉琦 2李军明 2王倩宁1
作者信息
- 1. 天水师范学院,甘肃天水 741000
- 2. 甘肃陇上椒农业科技(集团)有限公司,甘肃天水 741000
- 折叠
摘要
以羊角辣椒、牦牛肉、豆豉为主要原料制作甘味豆豉牦牛肉辣椒酱,并通过单因素试验和正交试验优化制作工艺.结果显示,甘味豆豉牦牛肉辣椒酱的最佳制作工艺为 25%干辣椒、21%牦牛肉、18%豆豉和 55%橄榄油.此条件下制得的辣椒酱色泽均匀、红褐相间、咀嚼性好、味美可口,为羊角辣椒的精深加工奠定了基础.
Abstract
Gansu-flavor fermented black bean yak meat chili sauce was prepared with goat-horn shaped chili,yak meat and fermented black bean as the main raw materials.The production process was optimized by single factor test and orthogonal test.The results showed that the optimal production process of Gansu-flavor fermented black bean yak meat chili sauce was 25%dry chili,21%yak meat,18%fermented black bean and 55%olive oil.The chili sauce prepared under this condition had uniform color,red and brown,good chewiness and delicious taste,which laid a foundation for the deep processing of goat-horn shaped chili.
关键词
羊角辣椒/辣椒酱/加工工艺Key words
goat-horn shaped chili/chili sauce/processing technology引用本文复制引用
基金项目
甘肃省科技厅技术创新引导计划—科技专员专项(23CXGE0009)
国家级大学生创新创业项目(202310739007)
出版年
2024
NETL
NSTL
万方数据