摘要
以淡水小龙虾加工后产生的龙虾碎肉、鳌内肉为原料,辅以胡椒、食盐、糖、醋等基本调味料,生产具有水产海鲜风味特色的龙虾肉酱产品。采用正交试验筛选最佳配方,以确定龙虾肉酱的最佳工艺条件。经优化,调味液的最佳配比为:食盐3%,糖醋比5:3(m/m),胡椒1%;最佳龙虾肉酱工艺条件为:龙虾肉11%,调味液27%,花生酱和豆豉的配比为2:8(m/m)。
The seafood flavor sauce was prepared using lobster mince, peanut butter and fermented soya beans as the main raw material and adding pepper, salt, sugar, vinegar as the basic seasonings. Orthogonal test was employed to optimize the dosages of the ingredients and the processing conditions for lobster mince sauce. The best formula of the seasoning liquid contains salt 3% and pepper 1% with the ratio of the sugar to vinegar being of 5：3 （m/m）,. And the optimal processing conditions for lobster mince sauce preparation were as follows： lobster mince 11 % seasoning liquid 27% and the ratio of peanut butter to fermented soya beans 2：8 （m/m）.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期676-678,共3页
Modern Food Science and Technology
基金
江苏省科技型企业技术创新资金项目(BC2010441)
关键词
龙虾
肉酱
调味液
工艺
lobster
lobster mince sauce
seasoning
technology
