风味紫苏辣椒饭的研制  

Development of Flavor Perilla Chili Rice

作　　者：崔东波[1] 苑广志[1] 程贵兰[1] 杨振野[1] CUI Dongbo;YUAN Guangzhi;CHENG Guilan;YANG Zhenye(Liaoning Agricultural Technical College,Yingkou 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《辽宁农业职业技术学院学报》2022年第1期1-4,共4页Journal of Liaoning Agricultural Technical College

摘　　要：以糯米、紫苏叶、青椒、猪肉、西芹为主要原料,通过调味、蒸煮、真空包装、杀菌等工序研制开发出一种风味独特、营养丰富的辣椒饭。通过正交试验确定最佳工艺配方:糯米用量与猪肉用量比为2∶1,西芹用量为10%,紫苏叶干粉用量为5%,牛肉粉用量为1%。产品软糯香浓,清香不腻,适合大众口味。In this paper,glutinous rice,perilla leaves,green pepper,pork and celery were used as the main raw materials.A kind of perilla chili rice with unique flavor and rich nutrition was developed through the processes of seasoning,cooking,vacuum packaging and sterilization.The optimum technological formula was determined by orthogonal test.The ratio of glutinous rice to pork was 2:1,the amount of celery was 10%,the amount of dry powder of perilla leaf was 5%,and the amount of beef powder was 1%.The product was soft,fragrant and not greasy,which was suitable for public taste.

关 键 词：紫苏叶 辣椒饭 正交试验 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]