摘要
以豆干为原料,通过单因素试验及L9(34)正交试验对即食五香豆干生产工艺进行了优化。试验结果表明:新鲜的豆干熬煮液比例为1∶10,熬煮液调味料配方为:盐0.7%、肉桂0.4%、大茴香0.2%、麻椒0.5%、小茴香0.2%、丁香0.06%、胡椒0.2%、猪肉香精0.6%;熬煮温度90℃,蒸煮时间为30 min;调味料酱油1%、味精0.2%、辣椒0.3%;烘干温度55℃,烘干时间为180 min;经真空包装和高温灭菌后得到的产品呈棕红色,具有五香豆干特有风味,口感良好。
The paper aims to optimize the production process of ready-to-eat spiced-dried-tofu according to the single factor tests and L9（34） Orthogonal tests,in which dried tofu is as the raw material.The results show that the ratio of fresh dried tofu boiling liquid is 1∶10.Seasoning recipes of boiling liquid： seasoning salt 0.7%,cinnamon 0.4%,anise 0.2%,Chinese prickly ash 0.5 %,cumin 0.2%,clove 0.06%,pepper 0.2%,pork flavor 0.6%;Boiled for 30 min at 90 ℃,;Seasoning sauce 1%,MSG 0.2%,Chili 0.3%;Parch for 180 min at 55 ℃,High-temperature sterilized vacuum packaging products show brownish red,with the special flavor of spiced-dried-tofu and the good tastes.
出处
《中国调味品》
CAS
北大核心
2011年第7期89-92,共4页
China Condiment
关键词
豆干
熬煮
调味
灭菌
bean curd doing
ready-to-use
seasoning
sterilization
