回锅肉风味复合调味料的研制

研究回锅肉风味复合调味料的生产工艺,通过单因素和正交试验,研制出回锅肉风味复合调味料配方的最佳配比,结果表明:在姜4%,蒜4%,洋葱8%,郫县豆瓣10%,泡辣椒酱16%,大豆酱3.2%,甜面酱6%,蚝油3.2%,香料1.2%,花椒1.6%,白糖0.8%,料酒2%,色拉油40%时,效果最佳,产品风味更加突出。通过该试验研制出的回锅肉风味复合调味料不仅确保了回锅肉经典风味的一致性和稳定性,并且省去了繁琐的调味过程,有利于回锅肉的工业化生产,推动川菜的国际化发展。

Development of Double-cooked Pork Slices Flavor Compound Seasoning

Study the production technology of double-cooked pork slices flavor compound seasoning,through single factor test and orthogonal test,develop the best formula of double-cooked pork slices flavor compound seasoning.The results show that when ginger is 4%,garlic is 4%,onion is 8%,Pixian soybean paste is 10%,pickled pepper sauce is 16%,soybean sauce is 3.2%,sweet soybean paste is 6%,oyster sauce is 3.2%,spices is 1.2%,pepper is 1.6%,white sugar is 0.8%,cooking wine is 2%,salad oil is 40%,the effect is the best,and the product flavor is more prominent.The double-cooked pork slices flavor compound seasoning developed by this experiment not only ensures the consistency and stability of the classical flavor of double-cooked pork slices,but also eliminates the tedious seasoning process,which is conductive to the industrialized production of double-cooked pork slices and promotes the international development of Sichuan cuisine.