豆瓣鱼调味酱汁优化配方研究  

Research on Optimized Formulation of Watercress Fish Sauces

作　　者：高原菊[1] 

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2015年第7期111-113,共3页China Condiment

基　　金：四川省川菜研究中心重点科研项目"四川风味营养快餐的开发与产业化研究"的阶段性成果之一(CC13Z02)

摘　　要：豆瓣鱼是一道家喻户晓的传统川菜,它是用郫县豆瓣来烹制鲜鱼,再配以其他调味品烹制而成。其特点是色泽红亮,鱼肉细嫩,豆瓣味醇厚香辣,呈咸鲜微辣略带酸甜的味感。在传统烹制工艺流程的基础上,采用正交试验对豆瓣鱼调味酱汁进行了优化试验,并进行了3次验证,试验结果表明:影响其调味酱汁的因素主次为郫县豆瓣>白糖>食醋>精盐>酱油,其最佳配方是郫县豆瓣50g、白糖10g、精盐2.0g、食醋20g、酱油10g。Watercress fish is a well-known traditional Sichuan dish,which is cooked with Pixian bean paste,together with other condiments.It features bright red color,delicate fish,mellow taste,spicy watercress,with slightly salty, umami, spicy, sweet and sour taste sensation. Based on the traditional cooking craft process, adopt orthogonal experiment to optimize the technology of watercress fish sauces,and carry out three times of verification test.The test results show that：the primary and secondary sequence of factors affecting the sauces is Pixian bean paste〉sugar〉vinegar〉salt〉soy sauce,the best formula is Pixian bean paste of 50 g,sugar of 10 g,salt of 2.0 g,vinegar of 20 g,soy sauce of 10 g.

关 键 词：豆瓣鱼 优化 烹制 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]