摘要
本实验以番茄和牛腩肉为原料,在单因素试验的基础上采用正交实验优化番茄红烧牛肉的配方。结果表明,番茄红烧牛肉的最佳配方为:(牛肉100 g记为1)黄油和花生油添加量24%;西红柿丁添加量76%;番茄酱添加量48%;混合香料添加量1.2%;味精和I+G添加量1.4%,该配方制作的番茄红烧牛肉色泽红亮美观,酸咸适口,口感弹润爽滑层次丰富,红烧汁味香质厚。
In this experiment, tomato and sirloin meat were used as raw materials. On the basis of single factor experiment, orthogonal experiment was used to study the recipe optimization of tomato braised beef. Experimental results show that the best recipe for braised beef with tomato sauce is:(100 g of beef is recorded as 1) butter and peanut oil addition amount 24%;tomato diced addition amount 76%;tomato sauce addition amount 48%;the added amount of mixed spices is 1.2%;monosodium glutamate and I+G addition amount 1.4 %;The braised beef with tomato sauce is red and beautiful in color, sour and salty, and the mouthfeel is smooth and smooth with rich layers and thick braised sauce.
作者
陈武东
杜险峰
CHEN Wudong;DU Xianfeng(School of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,China)
出处
《现代食品》
2021年第5期87-92,共6页
Modern Food
基金
基于研发能力培养的烹饪机器人创新性实验项目(编号:SJGY20170060)。
关键词
番茄
牛肉
配方优化
红烧
tomato
beef
recipe optimization
braised
