摘要
文章介绍了孜然味烤肉酱的加工技术及生产工艺的操作要点,试验以孜然粉、红油豆瓣、糍粑辣椒等为原料制备烤肉酱,在初步实验的基础上,对糍粑辣椒和红油豆瓣配比、孜然粉、十三香、姜葱蒜四因素进行正交试验。结果表明:最佳生产配方为糍粑辣椒和红油豆瓣的质量比为1∶3,孜然粉13%,十三香2.5%,姜葱蒜20%,食用油70%,味精4%,山梨酸钾0.12%(以糍粑辣椒和红油豆瓣的质量为100%)。
This paper introduces the preparation technology of cumin-flavor BBQ sauce using ground cumin,chili oil bean sauce and chili paste. Initial experiments and the orthogonal experiments of four factors（ ratio of chili paste and chili oil bean sauce,cumin,thirteen-spice powder,and ginger-spring onion-garlic seasoning） indicate the optimum production formula： the ratio of chili paste to chili oil bean sauce is 1 ∶ 3 with 13% cumin powder,2.5% thirteen-spice powder,20% ginger-spring onion-garlic seasoning,70% cooking oil,4% MSG and 0. 12%potassium sorbate（ the amount of chili paste and chili oil bean sauce is calculated as 100%）.
出处
《四川旅游学院学报》
2017年第6期24-26,共3页
Journal of Sichuan Tourism University
基金
四川省科技计划项目"川菜特色复合调味料的标准化研究及产业化示范"的阶段性研究成果
项目编号:2015NZ0037
关键词
孜然味
烤肉酱
加工工艺
cumin
BBQ sauce
processing technology
