基于大豆酱油饼的羊肉方便汤料加工技术  

Processing technology of instant soup lump with mutton based on cake with soy sauce

作　　者：张佳宁 孙杰 周琳[2] 吴枚枚 刘达玉[2] ZHANG Jianing;SUN Jie;ZHOU Lin;WU Meimei;LIU Dayu

机构地区：[1]成都太和坊酿造有限公司,四川成都611731 [2]成都大学生物工程学院,四川成都610106

出　　处：《肉类工业》2018年第11期47-49,共3页Meat Industry

摘　　要：以高盐稀态酱饼为原料,搭配羊肉、羊骨、香辛料、美拉德反应基料等辅料,通过脱腥、炒制、增香、熬制、美拉德反应、调配、灌装、微波杀菌等工序,研发了一种典型川味的方便汤料。产品可用开水冲调即成川菜美味鲜汤,亦可作为方便食品的配套汤料包,随方便食品搭配使用。The high - salt liquid sauce cake was taken as the raw material, and other auxiliary materials including mutton, sheep bone, spice and base material of Maillard reaction were added. The processes including removing fishy smell, cooking, aroma - enhancing, decocting, Maillard reaction, allocation, filling and microwave sterilization were adopted, and a kind of typical instant soup lump with Sichuan traditional flavor was developed. The product could be soluted by boiled water and that was delicious soup of Sichuan cuisine, and it could be used as matching soup package for convenient food, and it could be used in convenient food.

关 键 词：高盐稀态 大豆酱油 羊肉 美拉德反应 方便汤料 

分 类 号：TS264[轻工技术与工程—发酵工程]