摘要
以花生、木耳、牛肉为主要原料,通过正交试验及感官评定,研制开发了花生木耳牛肉酱,最佳配方为牛肉30%,花生用量10%,木耳用量20%,调和油用量9%,豆豉用量25%,酱香浓郁,口感甘滑醇美.咸甜麻辣适中,酱体稠度适宜.营养丰富.是一种集营养美味于一身的调味品。
Using peanut,fungus and beef as main raw materials,peanut fungus beef sauce was developed through orthogonal tests and sensory evaluation.The best formula was beef 30%,peanut 10%, fungus 20%,and blend oil 9%.Soybean meal dosage 25%.The sauce is rich in flavor,sweet and smooth in taste,moderately sweet and salty,suitable in consistency,rich in nutrition,and a seasoning that combines nutrition and taste.
出处
《中国食品工业》
2018年第11期62-65,共4页
China Food Industry
关键词
花生
木耳
牛肉酱
Peanu
Fungus
Beef sauce
