[1]聂相珍,皇甫秋霞,申丽媛.雪菜肉丝烹饪工艺标准化研究[J].中国调味品,2016,(10):8-11.[doi:10.3969/j.issn.1000-9973.2016.10.002]
 NIE Xiang-zhen,HUANGFU Qiu-xia,SHEN Li-yuan.Study on Standardization of Culinary Technology for Shredded Pork with Preserved Vegetable[J].CHINA CONDIMENT,2016,(10):8-11.[doi:10.3969/j.issn.1000-9973.2016.10.002]
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雪菜肉丝烹饪工艺标准化研究
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
8-11
栏目:
基础研究
出版日期:
1900-01-01

文章信息/Info

Title:
Study on Standardization of Culinary Technology for Shredded Pork with Preserved Vegetable
文章编号:
1000-9973(2016)10-0008-04
作者:
聂相珍皇甫秋霞申丽媛
扬州大学 旅游烹饪学院,江苏 扬州 225127
Author(s):
NIE Xiang-zhen HUANGFU Qiu-xia SHEN Li-yuan
School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China
关键词:
雪菜肉丝 正交实验 标准化
Keywords:
shredded pork with preserved vegetable orthogonal experiment standardization
分类号:
TS201.1
DOI:
10.3969/j.issn.1000-9973.2016.10.002
摘要:
为了制作出风味纯正、品质较好的雪菜肉丝,采用单因素实验和正交实验相结合的方法对制作雪菜肉丝的猪肉部位、植物油品种、各主料、调味料的添加比例进行了筛选,得到了雪菜肉丝的标准化生产配方,即每105 g雪菜搭配肉丝95 g、玉米油61 g、食盐0.9 g、 海鲜生抽3 g、郫县豆瓣酱11 g、干辣椒5.5 g。此配方制作出的雪菜肉丝风味纯正、不油腻且品质稳定性较好。
Abstract:
In this paper, in order to make shredded pork with preserved vegetable with pure flavor and better quality, the single factor experiment and orthogonal experiment are used to select pork parts, types of vegetable oil, ratio of main materials and seasonings.The best standardized production formula is 105 g preserved vegetable with 95 g shredded pork, 61 g corn oil, 0.9 g salt,3 g seafood sauce,11 g Pixian broad-bean paste, 5.5 g dried peppers. The shredded pork with preserved vegetable has pure flavor, preferable quality stability and being greaseless could be made with this standardized formula.

参考文献/References:

[1]朱小玲.东坡肉的风味优化及成品的保鲜研究[D].扬州:扬州大学,2013.
[2]黄文垒.方便菜肴鱼香肉丝工艺改良与综合保鲜技术的研究[D].扬州:扬州大学, 2011.
[3]卢雪松.宫保鸡丁烹饪工艺参数优化[D].雅安:四川农业大学,2012.
[4]嵇步春,嵇步峰.谈扬州炒饭[J].中国烹饪研究,1999(3):57-59.
[5]陈金标.动物性烹饪原料的上浆与加热处理[J].扬州大学烹饪学报,2004(1):33-35.

备注/Memo

备注/Memo:
基金项目:江苏省高校自然科学研究计划项目(05KJB150148)
作者简介:聂相珍(1991-),女,贵州黔南人,硕士,主要从事食物成分与人体健康的研究。
更新日期/Last Update: 1900-01-01