摘要
为了探讨即食虾酱的最佳加工工艺,试验以小虾、辣椒、植物油、食盐、花生、花椒、姜等因素进行正交试验。结果表明:各因素对产品质量的影响顺序为食盐>花生>花椒>植物油>小虾>姜>辣椒,最佳生产配方为小虾25%、辣椒20%、植物油40%、花椒6%、花生1%、食盐3%、姜2%。
In order to discuss the best process technology of ready-to-eat shrimp paste, we did a orthogonal test with NaCl, Peanut, znathoscylum bungeanan, vegetable oil, shrimp, ginger. The result shows that the effect of the factors is NaCl〉Peanut〉Zanthoxylum bungeanum〉vegetable oil 〉shrimp〉ginger〉chili. And the optimum ingredient was shrimp 25%,chili 20%, vegetable oil 40 %, znathoscylum bungeanan 6 %, Peanut 1 %, NaCl 3 %, ginger2 %.
出处
《中国调味品》
CAS
北大核心
2009年第5期82-84,共3页
China Condiment
关键词
水产品
下脚料
即食虾酱
rquatic products
waste
ready-to-eat shrimp paste
