红烧肉酱汁的研究  

The Study of Stewed Pork Sauce

作　　者：任红涛[1] 程丽英[2] 邵建峰[1] 杨联芝[2] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]中州大学化工食品学院,郑州450044

出　　处：《中国调味品》2012年第7期51-54,共4页China Condiment

基　　金：河南省教育厅2011年自然科学研究计划项目(2011A550011);河南农业大学校级重点学科农产品加工与贮藏资助项目

摘　　要：采用均匀试验设计和多元逐步回归分析,对红烧肉风味酱汁的配方进行研究。通过回归方程分析得出红烧肉风味酱汁最优组合(以肉重计)为大豆油34%,老抽13%,糖色30%,料酒10.8%,米醋3%,八角0.2%,桂皮0.2%,良姜0.2%,草果0.2%,香叶0.2%,老葱2%,生姜2%,料水比2∶15。Uniform test and multiple stepwise regression analysis were applied to study the formula of stewed pork sauce. The regression equation analysis shows that the optimum formula of stewed pork sauce is 34 percent of soybean oil, 13 percent of dark soy sauce, 30 percent of caramel, 10. 8 percent of cooking wine, 3 percent of rice vinegar, 0.2 percent of star aniseed, 0.2 percent of cinnamon, 0.2 percent of galangal, 0. 2 percent of tsaoko amomum fruits, 0.2 percent of bay leaves, 2 percent of shallot, 2 percent of ginger, and the ratio of pork to water is 2 ： 15.

关 键 词：红烧肉酱汁 均匀试验 配方 

分 类 号：TS264.9[轻工技术与工程—发酵工程]