鄂式熏肉辣椒酱的制作工艺  

Production Process of Hubei Smoked Pork Chili Paste

作　　者：胡舰[1,2] 要志宏 张琛[1] 李波[1,2] HU Jian;YAO Zhi-hong;ZHANG Chen;LI Bo(School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China;Jiangsu Sinography Testing Co. , Ltd. , Nanjing 210032, China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]江苏中谱检测有限公司,南京210032

出　　处：《中国调味品》2018年第4期140-143,共4页China Condiment

基　　金：江苏省高校自然科学研究计划项目(05KJB150148);江苏省企业研究生工作站基金(苏教研[2012]4号;138)

摘　　要：文章以探究鄂式熏肉辣椒酱制作工艺为目的。通过正交试验的方法研究熏肉用量、菜籽油用量、豆瓣酱用量、熬制时间这4个因素对鄂式熏肉辣椒酱品质的影响。结果显示:以100g干辣椒为基础,搭配恩施土家熏肉110g,菜籽油370g,豆瓣酱20g,熬制时间25min,此工艺条件下制作的辣椒酱品质最佳,产品具有恩施土家熏肉特有的熏香风味,成品酱体均匀,红褐相间,油润有光泽,滋味浓郁协调,咸辣可口略麻,令人回味。The purpose of this paper is to explore the producing process of Hubei smoked pork chili paste.Use orthogonal test methods to study how these 4 factors affect the quality of Hubei smoked pork chili paste,including the additive amount of smoked pork,rapeseed oil,thick broad-bean sauce and stewing time.The results shows that based on 100 g red pepper,when the additive amount of Enshi smoked pork is 110 g,rapeseed oil is 370 g,thick broad-bean sauce is 20 g,and the stewing time is 25 min,the quality of the product is the best,which has a unique Enshi smoked pork flavor,the finished product has even texture,with red brown color,the oil is moist and glossy,the taste is rich and harmonious,with salty and spicy and pungent flavor,the aftertaste is memorable.

关 键 词：鄂菜 恩施熏肉 辣椒酱 工艺 

分 类 号：TS264.24[轻工技术与工程—发酵工程]