[1]张元嵩,周帆,蒋云升*.黔北风味辣子鸡酱制作工艺优化[J].中国调味品,2018,(7):99-101.[doi:10.3969/j.issn.1000-9973.2018.07.021]
　ZHANG Yuan-song,ZHOU Fan,JIANG Yun-sheng*.Optimization of Production Process of Northern Guizhou-flavor Spicy Chicken Sauce[J].CHINA CONDIMENT,2018,(7):99-101.[doi:10.3969/j.issn.1000-9973.2018.07.021]
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黔北风味辣子鸡酱制作工艺优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
99-101
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Optimization of Production Process of Northern Guizhou-flavor Spicy Chicken Sauce
文章编号:
1000-9973(2018)07-0099-03
作者:
张元嵩; 周帆; 蒋云升*
(扬州大学 旅游烹饪学院,江苏 扬州 225127)
Author(s):
ZHANG Yuan-song;  ZHOU Fan;  JIANG Yun-sheng*
(College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China)
关键词:
黔北风味; 辣子鸡酱; 酱品; 工艺
Keywords:
northern Guizhou flavor;  spicy chicken sauce;  sauce;  process
分类号:
TS201.1
DOI:
10.3969/j.issn.1000-9973.2018.07.021
文献标志码:
A
摘要:
以去骨鸡腿肉为主料，干辣椒、葵花油、花椒粉为辅料，制作黔北风味辣子鸡酱。通过正交试验得出制作的最佳配方，即鸡肉添加量为17%，干辣椒添加量为15%，葵花油添加量为54%，花椒粉添加量为3%。制作工艺所得成品色泽枣红，口感鲜香麻辣，是一种具有黔北风味特色的辣椒酱。
Abstract:
The northern Guizhou -flavor spicy chicken sauce is made from boneless drumstick, dried chili, rapeseed oil, pepper powder . The optimal making formula is determined by orthogonal experiment design, that is the drumstick of 17%, dried chili of 15%, rapeseed oil of 54%, pepper powder of 3%. The color of the finished product is reddish-brown with fresh and spicy taste. It is a kind of special chili sauce with northern Guizhou flavor

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更新日期/Last Update: 2018-08-08