江湖风味泡椒香辣酱制作工艺研究

对江湖风味(主要指巴渝地区烹制江河湖泊出产的原料而形成的特殊风味)泡椒香辣酱制作工艺进行研究,通过设计单因素水平试验和正交试验分析,将泡制品、食用油、花椒以不同比例的添加为变量,对江湖风味泡椒香辣酱的配方进行优化,确定了江湖风味泡椒香辣酱的最佳配方。结果表明,使用以下配方:泡红辣椒300g,泡青辣椒550g,泡姜150g,郫县豆瓣酱90g,红花椒10g,青花椒30g,十三香10g,色拉油250g,菜油150g,猪油100g,老姜50g,大蒜60g,味精12g、胡椒粉6g,其成品色泽桔红鲜亮,咸鲜微酸,清香微麻,香辣可口,口感俱佳。

Study on the Processing Technology of Jianghu-style Spicy Pickled Pepper Sauce

This paper is focused on the production process of spicy pickled pepper sauce with Jianghu flavor(which mainly means the special flavor formed by cooking the raw materials in the rivers and lakes in Bayu region of Chongqing).The design of single-factor level test and orthogonal test is utilized in this study to improve the formula and determine the best formula of the sauce.Take three raw materials,respectively are pickled ingredients,edible oils and a kind of Zanthoxylum bungeanum,in different proportions as the variable factor to analyze this formula.The results show that the following formula is used:300 g pickled red pepper,550 g pickled green pepper,150 g pickled ginger,90 g Pixian bean paste,10 g red Sichuan pepper,30 g green Sichuan pepper,10 g thirteen-spices,250 g salad oil,150 g vegetable oil,100 g lard,50 g ginger,60 g garlic,12 g monosodium glutamate,6 g pepper powder.The finished product has bright orange color,slightly saltness and sourness,is slightly pungent with delicate fragrance,it tastes spicy and delicious.