新型蕨麻佐餐藏羊肉酱配方研究

以藏羊肉和蕨麻为主要原料进行新型复合型蕨麻佐餐藏羊肉酱的制作,在单因素试验基础上采用感官品评和正交试验分析,对复合酱配比、植物油添加量、藏羊肉添加量、蕨麻添加量以及复合酱添加量5个因素进行正交试验,依据感官评分表进行感官品评,确定蕨麻佐餐藏羊肉酱加工的最佳配方。结果表明,对蕨麻佐餐藏羊肉酱品质影响的因素依次为复合酱配比>复合酱添加量>植物油添加量>蕨麻添加量>藏羊肉添加量;并确定最终配方为植物油20.7%、羊肉17.2%、蕨麻3.4%、辣椒酱13.8%、甜面酱5.2%、花生酱5.2%、牛肉精膏0.3%、葱沫8.6%、蒜沫8.6%、盐1.0%、鸡精2.0%、味精1.7%、白糖3.1%、生姜粉0.3%、海天酱油3.1%、白芝麻1%、瓜子仁1%、辣椒粉3.4%。

Development of mutton sauce with fern and sauces

The preparation of a new type of compound fern sesame sauce with mutton and fern as the main raw material, based on the single factor test, using sensory evaluation and orthogonal test analysis, compound sauce ratio, vegetable oil addition, Tibetan mutton The orthogonal test was carried out by adding five factors, such as the amount of addition, the amount of fern and the amount of compound sauce added, and the sensory evaluation was carried out according to the sensory score table to determine the best formula for processing the mutton sauce. The results showed that the factors affecting the quality of mutton sauce were: compound sauce ratio > compound sauce addition amount > vegetable oil addition amount > Tibetan mutton addition amount > fern leaf addition amount; and the final formula was determined to be vegetable oil 20.7%. 17.2% mutton, 3.4% fern, 13.8% chili sauce, 5.2% sweet sauce, 5.2% peanut butter, 0.3% beef extract, 8.6% onion, 8.6% garlic, 1.0% salt, 2.0% chicken, 1.7% MSG. White sugar 3.1%, ginger powder 0.3%, Haitian soy sauce 3.1%, white sesame 1%, melon seeds 1%, chili powder 3.4%.