豆豉烤鱼复合调味料制备工艺研究-《中国调味品》

文章信息/Info

摘要:: 本文以经优化生产的传统毛霉型豆豉、秘制香辛料、木姜子油等为原料，开发一种特色豆豉烤鱼复合调味料。结果表明：当豆豉含量为70.0g、混合油为160.0g、酵母膏为2.0g、木姜子油为1.0g时制得的烤鱼调料豉香浓郁、鲜香可口、回味无穷。本试验是以400g豆豉烤鱼复合调味料为基准，使用的混合油为菜籽油、色拉油、猪油、牛油按8:15:1:1的比例混合炼制而成，通过对其加工工艺和配料进行优化，最终确定了一种特色豆豉烤鱼复合调味料的最佳工艺和配方。

Abstract:: In this paper, we developed a special compound seasoning of fermented black bean and baked fish with fermented black bean, secret spices and ginger oil. The results showed that when the content of Douchi was 70.0g, the mixed oil was 160.0g, the yeast extract was 2.0g and the oil of Litsea oil was 1.0g, the fermented fish sauce had strong flavor, delicious taste and endless aftertaste. This experiment is based on 400g fermented fish compound seasoning with Douchi, which is made of rapeseed oil, salad oil, lard and tallow in the proportion of 8:15:1:1. Through the optimization of its processing technology and ingredients, the best technology and formula of the compound seasoning with Douchi were determined.