| 乌鸡山珍调味酱的研制 |
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| 引用本文： | 周书来,刘学文,杨莉. 乌鸡山珍调味酱的研制[J]. 中国调味品, 2011, 36(5) |
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| 作者姓名： | 周书来 刘学文 杨莉 |
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| 作者单位： | 1. 四川大学食品科学与工程系,成都,610065
2. 恒泰企业投资有限公司,成都,610000 |
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| 摘 要： | 鸟鸡山珍调味酱是以鸟鸡肉精膏、鸡枞菌、甜面酱为主要原料,配以植物油、胡椒粉、姜蒜粉、食盐等辅料,经调配、煮制等工序制成.在借鉴风味酱制作工艺的基础上,采用正交试验设计的方法对乌鸡山珍调味酱的配方进行了优化,最后根据试验结果确定了调味酱的最佳配方.
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| 关 键 词： | 乌鸡 鸡枞菌 调味酱 山珍 工艺 |
Study on the processing technology of black-bone silky delicacies sauce |
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| ZHOU Shu-lai,LIU Xue-wen,YANG Li. Study on the processing technology of black-bone silky delicacies sauce[J]. China Condiment, 2011, 36(5) |
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| Authors: | ZHOU Shu-lai LIU Xue-wen YANG Li |
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| Affiliation: | ZHOU Shu-lai1,LIU Xue-wen1,YANG Li2(1.Department of Food Science and Engineering,Sichuan University,Chengdu 610065,China,2.Hengtai Enterprise Investment Co.,Ltd.,Chengdu 610039,China) |
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| Abstract: | With black-bone silky meat paste,Termitomyces albuminosus,sweet bean paste as the main raw material,vegetable oil,pepper,ginger powder,garlic powder,salt etc as accessories,make black-bone silky delicacies sauce after deployment,cooking and other processes.Basing on the flavor sauce production process,use orthogonal experimental design to optimize the formula of sauce.According to test results,obtain the best formula of sauce. |
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| Keywords: | black-bone silky Termitomyces albuminosus sauce santyn technology |
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