腌菜型复合骨汤肉酱调料的开发  

Development of Complex Seasoning of Meat Sauce with Bone Soup and Pickles

作　　者：郭秀兰[1] 王文亭[2] 肖龙泉[2] 李杉杉[1] 王卫[1] 刘达玉[1] 

机构地区：[1]成都大学生物产业学院,成都610106 [2]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2014年第6期86-88,共3页China Condiment

摘　　要：以畜骨为主要原料,并辅以鸡骨、鲫鱼等来减轻腥味,组合熬制后经过离心分离得到复合骨油,淸汤真空浓缩制备复合骨浓汤。再用畜禽分割碎肉,经过脱膻或不脱膻后搅成肉糜,与腌菜一并经过炒制后作为肉酱固形物,最后将骨油、骨浓汤、固形物按一定比例装袋,常压杀菌后得到复合肉酱成品,保质期达6个月以上,可作为米线、粉丝、面条、汤汁、菜肴的方便调料。The livestock bone is used as main material, and chicken bone, crucian, etc. are added with a small quantity to reduce fishy smell. Bone oil is separated by centrifuge after all the materials are boiled, and the clear soup remainder is made into a complex bone puree by vacuum concentration. Stir livestock and poultry meat pieces into minced meat with deodorization or without deodorization, then being fried with pickles to be as meat solids. Finally, pack bone oil, bone puree and solids into bags according to a certain ratio, and complex meat sauce products are obtained after atmospheric sterilization, the shelf life can be more than 6 months, the product may be used as convenient seasoning of rice flour noodles, vermicelli, noodles, soup and cooked food.

关 键 词：鲜骨 骨汤 肉酱 腌菜 

分 类 号：TS264.9[轻工技术与工程—发酵工程]