红烧鲅鱼罐头调味汁的制作工艺研究

将传统方法制作的红烧汁与现代中餐工业化生产标准工艺相结合,利用食品感官评价的方法,研究了食盐、酱油、白砂糖、味精、淀粉等辅料及加热温度、加热时间等加工条件对红烧鲅鱼调味汁的影响,利用单因素实验和正交实验,优化了红烧鲅鱼调味汁的配方。结果表明:食盐2%,白砂糖9%,味精2%,酱油3%,淀粉3.2%,加热温度90℃,加热时间40 min时的调味汁制作而成的红烧鲅鱼香气浓郁,兼有红烧和鱼肉的复合香气,菜品的风味和色泽得到明显提高和改善,且产品的品质稳定。该产品具有一定的开发价值,可广泛应用于工业化红烧食品及各类餐饮中。

Research on the Production Process of Braised Spanish Mackerel Sauce

Combining the braised sauce prepared by traditional methods with the modern Chinese food industrialized production standard technology,the effects of salt,soy sauce,granulated sugar,monosodium glutamate,starch and other auxiliary materials as well as the heating temperature and heating time on the braised Spanish mackerel sauce are studied by using food sensory evaluation method.The formula of braised Spanish mackerel sauce is optimized by single factor test and orthogonal test.When salt is 2%,white sugar is 9%,monosodium glutamate is 2%,soy sauce is 3%,starch is 3.2%,frying temperature is 90℃,frying time is 40 min,the braised Spanish mackerel sauce made has strong fragrance.The product has a typical braised flavor and stable quality.The flavor and color have been significantly improved.This product has a complex aroma of braised pork and fish,the flavor and color of the dishes are significantly improved,and the quality of the product is stable.The product has a certain development value,can be widely used in industrial braised food and all kinds of catering.