摘要
本文简要介绍了一种具有广西特色的酸辣口感肉酱的制作工艺。以猪肉、面粉、甜酒、食盐、辣椒辅以其他调味料,经过微生物发酵酿成的特色肉酱,具有咸、鲜、香、酸、辣的口感和特殊的香气。为实现具有风味特色的酸辣肉酱产业化发展提供借鉴。
In this paper, the processing technology of a kind of sour and spicy meat sauce with Guangxi characteristics was introduced briefly. With pork, flour, sweet wine, salt, chili and other seasonings, produced by microbial fermentation of characteristic meat sauce, with salty, fresh, fragrant, sour, spicy taste and special aroma. It provides a reference for realizing the industrialization development of sour and spicy meat sauce with flavor characteristics.
作者
隋明
张崇军
张凤英
唐贤华
朱克永
Sui Ming;Zhang Chongjun;Zhang Fengying;Tang Xianhua;Zhu Keyong(Sichuan Technology & Business College (Du jiangyan 611800);College of Light Industry,Textile & Food Engineering,Sichuan University (Chengdu 610065))
出处
《粮食与食品工业》
2019年第5期58-61,共4页
Cereal & Food Industry
基金
四川省教育厅课题(17ZB0268)
关键词
酸辣酱
肉酱
生产工艺
chutney
meat sauce
production technology
