盐水鹅复合调料包的研制
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摘要
以香辛料油树脂作为原料进行复配,制作香辛料油树脂调料包。以大豆油重量作为基准,其中,葱油树脂为22.72%,姜油树脂为6.06%,肉桂油树脂为0.5041‰,肉豆蔻油树脂为1.1341‰,白芷油树脂为2.4234‰,香叶油树脂为2.1665‰,当归油树脂为0.1502‰,花椒油树脂为2.2731‰,八角油树脂为8.3267‰,小茴香油树脂为5.5786‰,丁香油树脂为1.8708‰。煮制盐水鹅时,待水沸腾后,将该油树脂调料包与白砂糖、食盐、煮鹅所加的水按重量比为1∶0.55∶1.8∶38一起投入使用即可。
The spice oleoresin is used as the raw material to prepare spice oleoresin seasoning package.Based on the soybean oil,the scallion resin is 22.72%,ginger oleoresin is 6.06%,cinnamon oleoresin is0.5041‰,nutmeg oleoresin is 1.1341‰,Angelica dahurica oleoresin is 2.4234‰,geranium oleoresin is 2.1665‰,angelica oleoresin is 0.1502‰,pepper oleoresin is 2.2731‰,anise oleoresin is8.3267‰,cumin oleoresin is 5.5786‰,clove oleoresin is 1.8708‰.When cooking salted goose,the oleoresin seasoning package can be put into use together with white sugar,salt and water at a weight ratio of1∶0.55∶1.8∶38 after the water is boiled.
The spice oleoresin is used as the raw material to prepare spice oleoresin seasoning package.Based on the soybean oil,the scallion resin is 22.72%,ginger oleoresin is 6.06%,cinnamon oleoresin is0.5041‰,nutmeg oleoresin is 1.1341‰,Angelica dahurica oleoresin is 2.4234‰,geranium oleoresin is 2.1665‰,angelica oleoresin is 0.1502‰,pepper oleoresin is 2.2731‰,anise oleoresin is8.3267‰,cumin oleoresin is 5.5786‰,clove oleoresin is 1.8708‰.When cooking salted goose,the oleoresin seasoning package can be put into use together with white sugar,salt and water at a weight ratio of1∶0.55∶1.8∶38 after the water is boiled.
引文
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[2]刘芸,胡美忠,任慧婧,等.响应面酶法辅助超声提取芫荽总黄酮的工艺研究[J].中国调味品,2019,44(3):102-106.
[3]谢伟.卤水与工艺对盐水鸭风味的影响[D].南京:南京农业大学,2009.
[4]曾习,曾思敏,龙维贞.食品感官评价技术应用研究进展[J].中国调味品,2019,44(3):198-200.
[5]何小龙,唐建华,郎军.响应面法优化微波干燥凤尾鱼片的工艺研究[J].中国调味品,2018,43(12):99-115.
[6]孟君,彭秀丽,张峻松,等.3种香辛料提取物抑菌及挥发性成分的研究[J].中国调味品,2019,44(1):40-44.
[7]陈鹏,刘艳花,姜淑贞.八角的生物学功能及其在畜禽饲料中的应用[J].饲料广角,2017(12):49-51.
[8]丁晓,任小杰,杨在宾,等.八角、精油及残渣对肉鸡氨基酸利用率的影响[J].饲料工业,2018,39(21):48-50.
[9]郭婷婷,从仁怀,寇秀颖,等.不同产地小茴香挥发油成分分析及反式茴香脑含量的测定[J].中国调味品,2018,43(8):127-130.
[10]陈佳莹.两种天然产物(小茴香精油和橙子)的风味分析[D].上海:上海应用技术大学,2018.
[11]谢善慈.海鲜菇酱加工工艺的研究[J].中国调味品,2019,44(3):131-135.