西式红酒汁配料工艺对红酒牛排影响研究  

Effect of Western Red Wine Juice Ingredients on Red Wine Steak

作　　者：邵泽东 SHAO Zedong(Ningbo Gulin Vocational High School,Ningbo 315177,China)

机构地区：[1]宁波市古林职业高级中学,浙江宁波315177

出　　处：《现代食品》2021年第11期123-125,共3页Modern Food

摘　　要：以红酒为主要原料,加上月桂叶、白胡椒和百里香等作为配料,做成美味的西式红酒汁。采用感官评价方法,在单因素试验的基础上进行正交试验确定了煮汁时间、红酒的添加量以及黑胡椒粉的添加量对红酒汁的质量和口感的影响。最佳配方工艺为:红酒添加量200 mL,黑胡椒粉添加量20 g,熬汁时间20 min。Taking red wine as the main raw material,adding laurel leaves,white pepper and thyme as ingredients,the delicious western-style red wine juice was made.Based on single factor experiment,orthogonal experiment was conducted to determine the effects of cooking time,the addition of red wine and black pepper powder on the quality and taste of red wine juice.The best recipe process is:200 mL of red wine,20 g of black pepper powder,and 20 minutes of cooking time.

关 键 词：西式 红酒汁 工艺研究 

分 类 号：TS972.11[轻工技术与工程]