营养豆豉牛肉香菇辣椒酱制作工艺  

The Production Process of Nutritious Chili Sauce with Fermented Black Bean,Beef and Lentinus edodes

作　　者：聂相珍 申丽媛[1] 皇甫秋霞[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9期88-91,共4页China Condiment

基　　金：江苏省高校自然科学研究计划项目(05KJB150148)

摘　　要：营养豆豉牛肉香菇辣椒酱以豆豉、牛肉、香菇、辣椒为主要原料制作而成。通过正交实验确定其制作的最佳配方,即干豆豉的添加量为18%,牛肉的添加量为17%,干香菇的添加量为7%,干辣椒的添加量为25%。此成品主料丰富,颜色红、褐相间,是一种营养价值较高的辣椒酱。Nutritious chili sauce with fermented black bean, beef and Lentinus edodes is produced by taking dried fermented black bean, beef, Lentinus edodes and dried peppers as the main raw materials. The orthogonal design is used to research the optimal making formula. The result shows that the optimal making formula is： dried fermented black bean of 18%, beef of 17%, dried Lentinus edodes of 7%, dried peppers of 25%. The ingredients of finished product are abundant, and the color is red and brown. It＇s a kind of chili sauce with higher nutritional value.

关 键 词：营养 辣椒酱 制作工艺 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]