豆豉烤鱼复合调味料制备工艺研究  

Research on Preparation Process of Compound Seasoning for Roasted Fish with Fermented Soya Beans

作　　者：刘文龙[1] 危梦 邹强[1] 周衡刚 邵良伟 刘达玉[1] LIU Wen-long;WEI Meng;ZOU Qiang;ZHOU Heng-gang;SHAO Liang-wei;LIU Da-yu(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Huangpu Customs Technical Center,Guangzhou 510730,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]黄埔海关技术中心,广州510730

出　　处：《中国调味品》2021年第4期129-133,140,共6页China Condiment

基　　金：国家重点研发计划项目(2017YFB0305400);四川省科技计划重点研发项目(2019YFN0172,2020-YF09-00032-SN,2020YFN0059);四川省科技成果转移转化项目(20ZHSF0154);四川省应用基础研究计划项目(19YYJC1846);成都市科技局技术创新研发项目(2019-YF05-02192-SN,2020-YF09-00032-SN)。

摘　　要：以经优化生产的传统毛霉型豆豉、秘制香辛料、木姜子油等为原料,开发一种特色豆豉烤鱼复合调味料。结果表明:当豆豉含量70.0 g、混合油160.0 g、酵母膏2.0 g、木姜子油1.0 g时制得的烤鱼调料豉香浓郁、鲜香可口、回味无穷。该试验是以400 g豆豉烤鱼复合调味料为基准,使用的混合油为菜籽油、色拉油、猪油、牛油按8:15:1:1的比例混合炼制而成,通过对其加工工艺和配料进行优化,最终确定了一种特色豆豉烤鱼复合调味料的最佳工艺和配方。A special compound seasoning for roasted fish with fermented soya secneetly is developed by taking traditional Mucor-type fermented soya beans,specially-made spices and Litsea pungens oil produced by optimization as the materials.The results show that when the content of fermented soya beans is 70.0 g,mixed oil is 160.0 g,yeast extract is 2.0 g and Litsea pungens oil is 1.0 g,the compound seasoning for roasted fish with fermented soya beans has strong flavor,scrumptious taste and endless aftertaste.This experiment is based on 400 g compound seasoning for roasted fish with fermented soya beans,the mixed oil is refined by rapeseed oil,salad oil,lard,beef tallow in a ratio of 8:15:1:1,the optimal process and formula of the compound seasoning for roasted fish with fermented soya beans is determined through the optimization of its processing technology and ingredients.

关 键 词：豆豉 烤鱼 工艺研究 复合调料 

分 类 号：TS264.9[轻工技术与工程—发酵工程]