冬菜肉酱调料的开发研究  

Development of Mustard Greens Meat Sauce Seasoning

作　　者：王文亭[1] 徐文俊[2] 肖龙泉[1] 李杉杉[3] 李俊英[1] 刘达玉[2] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]成都大学生物产业学院,成都610106 [3]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2014年第8期66-70,共5页China Condiment

摘　　要：为提高冬菜竞争力，提高其附加值，扩大消费群体和运用领域，开发了冬菜肉酱调料。通过优化原辅料配方，研究了炒制温度、时间对肉末脱水和豆瓣酱增香的影响，确定了冬菜肉酱的调味料配方。以最初原辅料为基准，添加量配比为冬菜40%，肉末15%～20%，菜籽油26%，豆瓣酱8%，芝麻酱4%；辣椒粉添加量为2.0%，肉味香精为1.0%，花椒粉为0.4%，香料粉为2.0%，冬菜肉酱加工得率为70%左右。采用肉末、豆瓣酱、冬菜分别油炸脱水，然后集中混合调味的方式，提升了产品质量，提高了生产效率。Recipes of raw materials are optimized;the effects of frying time and temperature on mince dehydration and aroma enhancement of bean paste are studied.Recipes of mustard greens meat sauce seasoning are identified;based on the initial raw materials,the ratios of mustard greens-meat sauce are as follows：mustard greens of 40%,minced meat of 15%～20%,rapeseed oil of 26%,bean paste of 8%,sesame paste of 4%;paprika of 2.0%,meat flavor of 1.0%,pepper powder of 0.4% and spices powder of 2.0%.The yield of mustard greens meat sauce is about 70%.The quality and pro-duction efficiency of products are improved by using the method for frying minced meat,bean paste and mustard greens respectively.

关 键 词：冬菜 肉酱 调料 

分 类 号：TS264.9[轻工技术与工程—发酵工程]