基于模糊数学综合评价法优化椒麻鸡片调理食品的开发-《中国调味品》

文章信息/Info

Title:: Optimization of prepared food of chicken slices with pepper based on fuzzy mathematics evaluation

摘要:: 以川菜的传统椒麻味型调制为基础，开发出椒麻鸡片调理食品。试验采用模糊数学综合评价法，对影响椒麻味型复合调味料品质的主要因素进行评定。结果表明，制作椒麻味型调味料包的最佳配方为：以加工100 g鸡脯肉制作椒麻鸡片为准，青花椒1 g、小葱叶5 g、鲜汤15 g、食盐1 g、酱油2 g、香油8 g、味精0.3 g。该椒麻鸡片的营养成分含量为：能量648.3 kJ、蛋白质14.6 g、脂肪11.3 g、碳水化合物3.3 g、钠455.4 mg。

Abstract:: Based on Sichuan cuisine traditional pepper and numb-taste preparation, the prepared food of chicken slices with pepper is developed. The main factors affecting the quality of pepper and numb-taste compound seasoning are evaluated by fuzzy mathematics comprehensive evaluation method. The results show that the best formula for making pepper and numb-taste seasoning package is as follows: take processing 100 g chicken breast for making chicken slices with pepper as the basis, green pepper is 1 g, shallot leaves is 5 g, fresh soup is 15 g, salt is 1 g, soy sauce is 2 g, sesame oil is 8 g, monosodium glutamate is 0.3 g. The content of nutritional components of chicken slices with pepper is as follows: energy is 648.3 kJ, protein is 14.6 g, fat is 11.3 g, carbohydrate is 3.3 g, sodium is 455.4 mg.