川味酸菜鱼肉酱及其制备工艺研究  

Study on the Preparation of Sichuan Pickled Fish Sauce

作　　者：李云成 刘达玉 郑淼心 孟凡冰 王卫 李泓霖 杨凤娇 LI Yun-cheng;LIU Da-yu;ZHENG Miao-xin;MENG Fan-bing;WANG Wei;LI Hong-lin;YANG Feng-jiao(College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China;Key Laboratory for Meat Processing of Sichuan Province, Chengdu 610106, China)

机构地区：[1]成都大学药学与生物工程学院,成都610106 [2]肉类加工四川省重点实验室,成都610106

出　　处：《中国调味品》2018年第5期102-104,共3页China Condiment

基　　金：四川省重点研发项目(2017NZ0002);肉类加工四川省重点实验室开放基金(16R-09;17-S-03);成都大学校青年基金项目(2017XJZ18);国家大学生创新训练计划项目(201711079013)

摘　　要：川味酸菜鱼肉酱是在川菜酸菜鱼的基础上研制而成的。利用正交试验方法对酸菜鱼肉酱的制作工艺进行了优化。结果表明:当主料比(鱼肉∶酸菜)控制在1.5,食用油添加量控制在30%,花椒添加量控制在0.4%,此配方下炒制的酸菜鱼肉酱外观均匀、口味酸爽、鲜咸适中、香气浓郁。Sichuan pickled fish sauce is developed based on the cuisine of Sichuan pickled fish. In this paper, the preparation and processing of Sichuan pickled fish sauce is optimized by using the orthogonal test. The results indicate that the optimum formula is the proportion of fish to pickles of 1.5, the edible oil of 30% and Sichuan Zanthoxylum bungeanum of 0.4%. Under these conditions, the product of Sichuan pickled fish sauce shows the best appearance and flavor.

关 键 词：四川泡酸菜 鱼肉酱 配方 制备工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]