摘要
宫保鸡丁作为中国传统名菜,深受国内外食客的欢迎。宫保鸡丁原料较多,相互配比要求较高。文章对宫保鸡丁码味上浆环节首先设计单因素三水平试验分析,再设计四因素三水平正交试验确定调料最佳配方为:食盐1.0g,料酒2.4g,酱油5.0g,水淀粉14.0g。影响感官评价得分的主次关系为:水淀粉>酱油>料酒>食盐。宫保鸡丁勾兑芡汁环节首先设计单因素五水平试验分析,再设计七因素三水平正交试验确定调料最佳配方为:食盐1.0g,味精1.0g,酱油1.5g,白糖10.0g,醋8.0g,鲜汤25.0g,水淀粉8.0g。影响感官评价得分的主次关系为:白糖>醋>水淀粉>味精>鲜汤>食盐>酱油。
Gongbao Diced Chicken,as a traditional dish,is quite popular among diners in both China and abroad.The multitude of ingredients of the dish makes it difficult to control the amount of each ingredient.This paper conducts a single-factor three level test of the marinating process,and then a four-factor three-level orthogonal test to analyze the amount of each seasoning.The findings suggest that the optimal amount of each seasoning is 1.0g salt,2.4g cooking wine,5.0g soy sauce and 14.0g starch solutions,and that their importance in the sensory evaluation of the dish decreases in the order of starch solution,soy sauce,cooking wine and salt.The paper then carries out a single-factor five-level test and a seven-factor three-level orthogonal test to establish the amount of seasonings in the thickening sauce.The optimal amount of each seasoning for the thickening sauce is 1.0g salt,1.0g MSG,1.5g soy sauce,10.0g sugar,8.0g vinegar,25.0 stock and 8.0g starch solution.Their importance in sensory evaluation of the dish rises in the order of soy sauce,salt,stock,MSG,starch solution,vinegar and sugar.
关键词
宫保鸡丁
原料优化
影响因素
Gongbao Diced Chicken
optimization of the proportion of seasonings
influencing factors
