一种四川酸菜鱼面调料的研制  

Development of a Sauce for Sichuan Fish Noodles with Pickled Cabbage

作　　者：胡金祥[1] 杨进军[1] HU Jin-xiang;YANG Jin-jun(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《江苏调味副食品》2023年第1期17-21,共5页Jiangsu Condiment and Subsidiary Food

基　　金：四川省教育厅资助项目(18TD0043)。

摘　　要：以酸菜、鱼肉和泡小米辣为主要原料,研制一种酸菜鱼面调料。在单因素实验和正交试验的基础上,结合正交趋势及方差分析,优化调料配方为:酸菜泥210 g、鱼泥100 g、小米辣泥18 g、油180 g、泡萝卜泥50 g、泡姜泥10 g、生姜泥25 g、大蒜泥15 g、番茄酱20 g、泡豇豆50 g、酸菜丁100 g、泡红辣椒15 g、精盐5 g、胡椒粉4 g、花椒油8 g、饮用水170 g。该配方对企业开发、生产相关产品具有一定的参考价值。With pickled cabbage,fish and pickled millet as main raw materials,a kind of pickled cabbage fish noodle seasoning was developed.In this paper,on the basis of single factor experiment and orthogonal test,combined with orthogonal trend and variance analysis,the seasoning formula was optimized as follows:pickled cabbage puree of 210 g,fish puree of 100 g,millet spicy puree of 18 g,oil of 180 g,pickled radish puree of 50 g,pickled ginger puree of 10 g,ginger puree of 25 g,garlic puree of 15 g,tomato sauce of 20 g,pickled cowpea of 50 g,pickled cabbage diced of 100 g,pickled red pepper of 15 g,refined salt of 5 g,pepper of 4 g,Sichuan pepper oil of 8 g,drinking water of 170 g.The formula has a certain reference value for enterprises to develop and produce related products.

关 键 词：酸菜鱼面 调料 配方 

分 类 号：TS264[轻工技术与工程—发酵工程]