黔北风味辣子鸡酱制作工艺优化  

Optimization of Production Process of Northern Guizhou-flavor Spicy Chicken Sauce

作　　者：张元嵩 周帆[1] 蒋云升[1] ZHANG Yuan-song;ZHOU Fan;JIANG Yun-sheng(College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China)

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》2018年第7期99-101,共3页China Condiment

摘　　要：以去骨鸡腿肉为主料,干辣椒、葵花油、花椒粉为辅料,制作黔北风味辣子鸡酱。通过正交试验得出制作的最佳配方,即鸡肉添加量为17%,干辣椒添加量为15%,葵花油添加量为54%,花椒粉添加量为3%。制作工艺所得成品色泽枣红,口感鲜香麻辣,是一种具有黔北风味特色的辣椒酱。The northern Guizhou-flavor spicy chicken sauce is made from boneless drumstick,dried chili,rapeseed oil,pepper powder.The optimal making formula is determined by orthogonal experiment design,that is drumstick of 17%,dried chili of 15%,rapeseed oil of 54%,pepper powder of 3%.The color of the finished product is reddish-brown with fresh and spicy taste.It is a kind of special chili sauce with northern Guizhou flavor.

关 键 词：黔北风味 辣子鸡酱 酱品 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]