[1]曾习.玉米虾鲊配比工艺研究[J].中国调味品,2019,(10):108-111.
Research on the matching process of corn shrimp Zha[J].CHINA CONDIMENT,2019,(10):108-111.
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玉米虾鲊配比工艺研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年10期
- 页码:
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108-111
- 栏目:
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- 出版日期:
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2019-10-20
文章信息/Info
- Title:
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Research on the matching process of corn shrimp Zha
- 作者:
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曾习
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- 文献标志码:
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A
- 摘要:
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虾鲊是湖北的一道传统名菜，采用稻米和干虾磨粉，经多道工序调味发酵而成。实验创新性的采用玉米代替稻米，用酱料赋予产品发酵风味等方式，研制出一种虾香米鲜的玉米虾鲊。实验考查制作工艺中的5个主要因素，以感官评定为主要指标，水分含量为参考指标，玉米渣100g为基准，通过单因素实验和正交实验得出玉米虾鲊最佳加工配比工艺为干虾米g，泰椒酱添加g，混合油添加g，十三香添加g，加热熬煮10min。
- Abstract:
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Shrimp Zha is a traditional dish in Hubei ,which uses rice flour or dried shrimps and fermented through multichannel flaworing process.The experiment innovatively adopts corn instead of rice to give the product leaving it taste with sauce.As a result,It develops a shrimp Zha of corn.The experiment examines and checks the five main factors in the process.One of them regards sensory evaluation as the main indexes and water contend as reference indexes.Meanwhile it takes corn residue 100g as a benchmark.Eventually the experiment concludes that the optimum processing technology for corn shrimp Zha is 5g dried shrimp, 14g Thai chili sauce,mixed oil 90g and thirteen-spices 10g by single factor experiment and orthogonal experiment.Finally it needs boiling 10 minutes.
更新日期/Last Update:
2020-07-27