摘要
为了制作出风味纯正的新疆羊肉抓饭,为新疆羊肉抓饭的市场化和产业化进程提供技术支持,采用单因素实验和正交实验相结合的方法,对新疆羊肉抓饭的标准化配方及生产操作流程进行了筛选。通过实验得出新疆羊肉抓饭的标准化生产配方:每1kg新疆雪米搭配纯净水1.5L、胡萝卜1.2kg、羊肉0.5kg、洋葱220g、葵花籽油150g、羊油50g、白砂糖35g、食盐25g,其中黄色胡萝卜和红色胡萝卜的比例为2∶1。依照实验所得配方制作出的新疆羊肉抓饭风味纯正,且品质稳定性较好。
To make Xinjiang lamb pilaf with pure taste, and provide technical support for marketizao tion and industrialization of Xin]iang lamb pilaf. In this paper, single factor experiment and orthogo- nal experiment are used to select the standardized recipe and production process of Xinjiang lamb pilaf. The best standardized recipe is 1 kg rice with 1.5 L water, 1.2 kg carrot, 0. 5 kg mutton, 220 g on- ion, 150 g sunflower oil, 50 g mutton fat, 35 g sugar, 25 g salt, and the ratio of yellow carrot and red carrot is 2 s 1. In this way, Xinjiang lamb pilaf with pure taste and preferable quality stability could be made.
出处
《中国调味品》
CAS
北大核心
2013年第10期111-116,共6页
China Condiment
关键词
羊肉抓饭
标准化
正交实验
感官评价
lamb pilaf
standardization
orthogonal experiment
sensory evaluation
