一种半固体虾皮酱调味料及其制作工艺研究  

Study on the Semi-solid Seasoning of Dried Small Shrimps and Its Production Process

作　　者：董金利 

机构地区：[1]浙江绿海制盐有限责任公司,浙江舟山316200

出　　处：《中国调味品》2015年第8期80-82,共3页China Condiment

摘　　要：通过对来源丰富的虾皮进行预处理,添加特制的香料油等,得到一种工艺制作简便、具有丰富的嗅觉香气及滋味、不添加任何防腐剂的半固体虾皮调味酱产品。实验结果表明:香料油的添加量6%、酱油的添加量5%、姜蒜的添加量8%,辣椒干的添加量6%,在85℃以上加热保温20min以上,产品配方稳定、工艺可行,值得生产推广。A semi-solid dried small shrimps seasoning product with rich aroma and flavor and no preservatives added is produced by adding special seasoning oil and preprocessing the dried small shrimp resources. The experimental results show that the optimal amount is 6% of seasoning oil, 5 of soy sauce, 8% of fresh ginger and garlic, 6% of dry chili, being heated above 85℃ more than 20 min, the production process is feasible and stable and worth promotion and production.

关 键 词：虾皮 香料油 调味料 制作工艺 

分 类 号：TS264.9[轻工技术与工程—发酵工程]