无锡酱排骨制作工艺优化研究  

Production Process of Wuxi Braised Ribs

作　　者：谢强[1] 苗淑萍[1] 刘卫民[1] 朱国兴[1] 

机构地区：[1]无锡商业职业技术学院,江苏无锡214153

出　　处：《农产品加工（下）》2014年第11期37-39,共3页Farm Products Processing

摘　　要：通过正交试验分别对无锡酱排骨制作工艺中酱油和红曲粉的加入量,以及火力和加热时间进行优化,得出制作无锡酱排骨的最佳工艺条件为以1000g猪肋排入锅,加水1500g,大火煮沸后加入红曲粉15g,酱油50g,加入八角、桂皮、料酒、盐、白砂糖、味精、葱、姜等调料后煮沸,再加热75min,火力为小火,用此法制作出的无锡酱排骨感官评分最高。In this paper, the amount of red yeast powder, soy sauce as well as fire and heating time are selected as research objectives, the Wuxi braised ribs production process is optimized through orthogonal experiment. As results, the optimum conditions of Wuxi braised ribs production process are that, ribs 1 000 g, water 1 500 g, after boiling with the raging fire, add in red yeast powder 15 g, soy sauce 50 g, and other condiment, then boiling again and heting for 75 minutes with microflame.

关 键 词：酱排骨 标准化 工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]