家常凉菜肉帽味汁品质优化研究  

Study on the Quality Optimization of Homemade Cold Dish Meat Paste

作　　者：杜险峰[1] 崔莹莹 李双琦[2] DU Xian-feng;CUI Ying-ying;LI Shuang-qi(Comprehensive Practice Center of Economic Management, College of Tourism and Culinary Science, Harbin University of Commerce, Harbin 150076, China;Cooking and Catering Management Department, Shanghai Institute of Tourism, Shanghai 201418, China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院经管综合实践中心,哈尔滨150076 [2]上海旅游高等专科学校烹饪与餐饮管理系,上海201418

出　　处：《中国调味品》2018年第4期28-32,共5页China Condiment

基　　金：黑龙江省教育厅高等教育教学改革研究项目(SJGY20170060)

摘　　要：家常凉菜是哈尔滨名菜,生冷凉脆、口感丰富、酸甜咸辣、五味爽口,广受人们喜爱。文章以家常凉菜作为研究对象,通过对肉帽酱汁、糖、醋、辣椒油等因素进行感官、仪器分析,研究了调味清汁配比对家常凉菜口味的影响,实验得出最佳的味汁配比。通过加工工艺实验,显示最佳味汁配比是:糖11.5g、醋23.5g、辣椒油10.5g、酱油肉帽(松花江特级酱油)22g、香菜末6g、蒜10g、盐5g。Homemade cold dish is famous food in Harbin.Homemade cold dish is cold and crispy,rich in taste,sweet and sour,spicy and delicious,and popular with people.Use the cold dish as the research object,through the sensory and instrumental analysis of meat paste,sugar,vinegar,chili oil and other factors,the effect of seasoning sauce on taste of homemade cold dish is studied.The results show that the optimal proportion is sugar of 11.5 g,vinegar of 23.5 g,chilli oil of 10.5 g,meat paste（made with Songhua River premium soy sauce）of 22 g,chopped coriander of 6 g,garlic of 10 g,salt of 5 g.

关 键 词：凉菜 感官评价 正交实验 单因素 酸度计 电子鼻 

分 类 号：TS264.29[轻工技术与工程—发酵工程]