摘要
为研究酱脆萝卜工艺,以盐腌萝卜为主料,白糖、食盐、陈醋、生抽、白酒等为辅料,通过单因素试验和正交试验对酱脆萝卜的配料进行研究与优化.结果表明:100 g脱盐脱水萝卜干中,调料液配比为白糖10 g、盐2 g、陈醋2mL、生抽8mL,白酒2mL、辣椒5 g.所得产品爽口鲜脆、咸甜适口、酸辣适中、香气浓郁.
Abstract
In order to study the technology of pickled radish in soy sauce,the ingredients of pickled radish in soy sauce were studied and optimized by single factor experiment and orthogonal experiment with sugar,salt,vinegar,light soy sauce and liquor as the main material.The results showed that:In 100 g dehydrated radish,the condiment liquid ratio was 10 g white sugar,2 g salt,2 mL vinegar,8 mL light soy sauce,2 mL white wine and 5 g pepper.The obtained products are crisp and fresh,salty and sweet,moderate in sour and hot,and rich in aroma.
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