牛油麻辣味火锅底料的制作
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摘要
在工厂实际生产的基础上,首先通过正交试验确定了牛油麻辣味火锅底料配方中辣椒、花椒、郫县豆瓣酱、复合香辛料4个因素的最佳添加量,进一步通过全面试验研究了炒制糍粑辣椒的最佳温度和时间。确定了生产牛油麻辣味火锅底料的最优配方为牛油200 g、食用盐70 g、蒜6 g、味精6 g、白糖2 g、牛肉粉9 g、花椒9 g、辣椒14 g、郫县豆瓣酱45 g、复合香辛料3.6 g。选择温度110℃、时间2 h进行糍粑辣椒炒制。
On the basis of factory actual production, the optimal additive amount of the four factors such as chili, Chinese prickly ash, Pixian bean paste, compound spices in the formula of spicy beef tallow hotpot seasoning is determined through orthogonal test. Furthermore, the optimal temperature and time of fried Ciba pepper are studied through the comprehensive experiment. The optimal formula for the production of spicy beef tallow hotpot seasoning is determined as 200 g beef tallow, 70 g salt, 6 g garlic, 6 g monosodium glutamate, 2 g white sugar, 9 g beef powder, 9 g Chinese prickly ash, 14 g chili, 45 g Pixian bean paste, 3.6 g compound spices. The Ciba pepper is fried at 110 ℃ for 2 h.
On the basis of factory actual production, the optimal additive amount of the four factors such as chili, Chinese prickly ash, Pixian bean paste, compound spices in the formula of spicy beef tallow hotpot seasoning is determined through orthogonal test. Furthermore, the optimal temperature and time of fried Ciba pepper are studied through the comprehensive experiment. The optimal formula for the production of spicy beef tallow hotpot seasoning is determined as 200 g beef tallow, 70 g salt, 6 g garlic, 6 g monosodium glutamate, 2 g white sugar, 9 g beef powder, 9 g Chinese prickly ash, 14 g chili, 45 g Pixian bean paste, 3.6 g compound spices. The Ciba pepper is fried at 110 ℃ for 2 h.
引文
[1]侯东军,张健,肖志.袋装川味火锅底料的研制[J].中国调味品,2003(2):34-35.
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[4]Wu C H,Bair M J,Lin I T,et al.Early endoscopic finding of esophageal thermal injury after having spicy hot pot[J].Advances in Digestive Medicine,2015(2):111-113.
[5]宋照军,师玉忠,徐贵华.麻辣味复合专用调味酱的研制[J].食品工业科技,2007,28(12):165-167.
[6]刘洋,张宁,徐晓兰,等.SDE/GC-MS分析火锅底料的挥发性风味成分[J].中国食品学报,2014,14(2):283-291.
[7]GB 5009.3-2010,食品中水分的测定[S].
[8]GB 5009.44-2016,食品中氯化物的测定[S].
[9]GB 5009.229-2016,食品中酸价的测定[S].
[10]GB 5009.227-2016,食品中过氧化值的测定[S].
[2]张丽珠,唐洁,卢靖,等.不同油脂熬制的火锅底料熬煮过程中的油脂质量变化[J].中国油脂,2014,39(8):81-84.
[3]汪敏.鲜辣椒火锅底料生产关键技术的研究[D].重庆:西南大学,2010.
[4]Wu C H,Bair M J,Lin I T,et al.Early endoscopic finding of esophageal thermal injury after having spicy hot pot[J].Advances in Digestive Medicine,2015(2):111-113.
[5]宋照军,师玉忠,徐贵华.麻辣味复合专用调味酱的研制[J].食品工业科技,2007,28(12):165-167.
[6]刘洋,张宁,徐晓兰,等.SDE/GC-MS分析火锅底料的挥发性风味成分[J].中国食品学报,2014,14(2):283-291.
[7]GB 5009.3-2010,食品中水分的测定[S].
[8]GB 5009.44-2016,食品中氯化物的测定[S].
[9]GB 5009.229-2016,食品中酸价的测定[S].
[10]GB 5009.227-2016,食品中过氧化值的测定[S].