苋菜卤肉酱的制作工艺优化  

Production Technology Optimization of Amaranth Marinated Meat Sauce

作　　者：燕志 YAN Zhi(Department of Creative Services,Suzhou Technician College of Jiangsu Province,Suzhou 215009,Jiangsu,China)

机构地区：[1]江苏省苏州技师学院创意服务系,江苏苏州215009

出　　处：《江苏调味副食品》2024年第3期14-17,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：以黑猪肉、苋菜为原料,开发一款新型卤肉酱,并通过正交试验对苋菜卤肉酱的加工工艺进行优化。当黑猪肉用量为350 g、苋菜用量为150 g、熬制时间为25 min、熬制温度为150℃时,苋菜卤肉酱的感官评分最高。此工艺条件下制作的卤肉酱风味独特,理化指标均符合食品安全标准。In this paper,a new type of marinated meat sauce was developed with black pork and amaranth as raw materials.The orthogonal experiment was used to optimize the processing technology of amaranth marinated meat paste.The results showed that:When the amount of black pork is 350 g,the amount of amaranth is 150 g,the boiling time is 25 min,and the boiling temperature is 150℃,the sensory score of amaranth marinated meat sauce is the highest.The marinated meat sauce made under this process condition has unique flavor characteristics,and the physicochemical indexes are in line with the standard requirements of food safety.

关 键 词：黑猪肉 苋菜 加工工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]