Research on Production Technology of Beef Sauce with Lentinus edodes Stems and Ivy Mosses
In this paper,Lentinus edodes stems,ivy mosses and beef are used as the main raw materials to make beef sauce with Lentinus edodes stems and ivy mosses.The addition amount of Lentinus edodes stems,beef,broad bean paste and minced garlic chili sauce that has the greatest effect on the product quality are selected as the experimental objects.The optimal ratio of main materials to auxiliary materials is determined through single factor experiment and orthogonal experiment.The results show that the optimal ratio of each material is as follows:the addition amount of Lentinus edodes stems is 15％,the addition amount of beef is 25％,the addition amount of broad bean paste is 10％and the addition amount of minced garlic chili sauce is 15％.The product made according to this ratio has the best sensory evaluation results.The addition of ivy mosses into Lentinus edodes stems beef sauce can not only give the product higher nutritional value,but also make the taste of the product more crispy and refreshing.The beef sauce with Lentinus edodes stems and ivy mosses is fresh,delicious,spicy,and has an attractive color,which can meet the taste of the public.
万方数据
维普
