酱牛肉调味汁的研制及应用

酱牛肉是中国传统风味食品,深受消费者的喜爱,该研究以牛肉为主要食材,研究了酱牛肉风味调味汁。以牛肉添加量、酱油添加量、食盐添加量、味精添加量以及香辛料添加量等为主要研究因素,通过单因素试验与正交试验,确定了最佳配方及工艺参数:牛肉酶解液添加量为70g,酱油添加量为7g,食盐添加量为15g,味精添加量为15g以及香辛料添加量为0.5g。通过应用试验,确定了添加酱牛肉调味汁的菜品风味明显得到提高和改善。

Development and Application of Sauced Beef Seasoning

Sauced beef is a traditional Chinese flavor food, it is very popular with the consumers. This study takes beef as the main material to make the sauced beef seasoning. Take the additive amount of beef, soy sauce, salt, monosodium glutamate and spices as the main research factors. With the single factor test and orthogonal test, the best formula and process parameters are determined as follows: beef enzymatic hydrolysate is 70 g, soy sauce is 7 g, salt is 15 g, monosodium glutamate is 15 g and spices is 0.5 g. Through the application test, it is determined that the flavor of the dish added with sauced beef seasoning is obviously improved and enhanced.