Optimization of Formula Process of Xinjiang Stir-Fried Beef with Dried Chili Prepared Dish Based on Fuzzy Mathematics Evaluation Method
In order to make full use of Xinjiang Sipingtou dried chili,expand the chili industry,and develop new products,taking Xinjiang Sipingtou dried chili as the main raw material,using color and sensory score as the indexes,the fuzzy mathematics comprehensive evaluation method combined with orthogonal test is used to optimize the formula process parameters of Xinjiang stir-fried beef with dried chili prepared dish on the basis of single factor test.The optimal formula parameters of Xinjiang stir-fried beef with dried chili prepared dish are 4％salt,1.5％ginger powder,5％monosodium glutamate and 4％starch.Under such formula conditions,the sensory score of Xinjiang stir-fried beef with dried chili prepared dish product is the best.The color is red,the appearance is shiny,it has unique flavor and coordinated and rich chili aroma,and the taste of chili and beef is distinct.
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