海虾黄灯茏辣椒酱的加工工艺  

Processing technology of yellow capsicum sauce with euphansia

作　　者：王琼瑶[1] 阮征[2] 张少兰[3] 

机构地区：[1]海南省工业研究所,海南海口570203 [2]华南理工大学轻工与食品学院,广东广州510640 [3]广东轻工职业技术学院,广东广州510300

出　　处：《江苏调味副食品》2009年第2期22-24,共3页Jiangsu Condiment and Subsidiary Food

基　　金：粤港关键领域重点突破招标项目(2006A25001004)

摘　　要：为了充分利用海南特产,以黄灯笼辣椒、小海虾、蒜头和白萝卜为主要原料,适量添加盐、白酒、白醋、鸡精和糖等制成一种具有海鲜风味的黄灯笼辣椒酱,温度在85℃以上灌装,制得的海虾米黄灯笼辣椒酱味道极其鲜美,辣而清爽,具有特殊的芳香气味。The new economic growth point of condiment enterprises can be obtained by a full use of special products. With yellow capsicum Chinese, euphansia, garlic, white radish as the raw materials, by adding suitable amount of salt, liquor, white vinegar, chicken essence and sugar, yellow capsicum sauce with euphansia flavor was prepared. The final sauce was hot - filled at the temperature of 85℃ or above. With a spicy - and - refreshing taste and an aromatic flavor,yellow capsicum sauce with euphansia tastes delicious.

关 键 词：海虾 黄灯笼辣椒酱 加工工艺 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]