川味香辣腊肉辣椒酱制作工艺  

The Production Process of Sichuan-style Spicy Bacon Chili Sauce

作　　者：聂相珍 申丽媛[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《中国调味品》2016年第8期95-97,共3页China Condiment

基　　金：江苏省高校自然科学研究计划项目(05KJB150148)

摘　　要：文章以四川腊肉、黄豆酱、菜籽油、干辣椒为主要原料制作川味香辣腊肉辣椒酱。通过正交试验确定其制作的最佳配方,即腊肉17%,黄豆酱7%,菜籽油54%,干辣椒10%。其成品颜色红、褐相间,口感香辣可口,是一种具有川味特色的辣椒酱。In this paper, take Sichuan bacon, soybean paste, rapeseed oil, dried peppers as the main raw materials to produce a kind of Sichuan-style spicy bacon chili sauce. The optimal making formula is determined by orthogonal experiment design. The result shows that the optimal making formula is bacon of 17%, soybean paste of 7%, rapeseed oil of 54%, dried peppers of 10%. The color of the finished product is red and brown with spicy and toothsome taste. It is a kind of chili sauce with Sichuan specialty.

关 键 词：川味腊肉 辣椒酱 制作工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]