香麻小龙虾调味汁制作工艺研究

文章对香麻小龙虾调味汁配方进行了优化研究,在传统工艺制作基础之上,结合现代中餐标准化生产工艺要求,通过食品感官方法,利用单因素实验与正交实验,对其配方进行优化,通过实验分析,最终确定香麻小龙虾调味汁的最佳配方:郫县豆瓣酱500g、十三香40g、鲜辣露40g、磨豉酱120g、二锅头(56°)13g、白糖20g、花椒油40g、花生油100g。由此配方制作出的香麻小龙虾调味汁麻辣味适中、风味浓郁。

Research on the Production Process of Spicy and Pungent Crayfish Sauce

In this paper,the research on the formula optimization is conducted on the spicy and pungent crayfish sauce. Based on the traditional craftsmanship and combined with the requirements of the modern Chinese food standardization production process, the formula is optimized through food sensory methods, single-factor experiments and orthogonal experiments. Through the experimental analysis, the best formula for the spicy and pungent crayfish sauce is determined as follows: Pixian bean paste is 500 g, thirteen spices is 40 g, fresh and spicy dew is 40 g, ground bean paste is 120 g, Erguotou liquor (56 degrees) is 13 g, white sugar is 20 g, Zanthoxylum oil is 40 g, peanut oil is 100 g. The spicy and pungent crayfish sauce made with this formula is moderately spicy with rich flavor.