| 辣椒沙司的研制 |
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| 引用本文： | 贺宏年,张有林. 辣椒沙司的研制[J]. 中国蔬菜, 2001, 1(6): 17-19 |
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| 作者姓名： | 贺宏年 张有林 |
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| 作者单位： | 中国农丰优质农产品总公司; 陕西师范大学食品工程系; |
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| 摘 要： | 对影响辣椒沙司品质的主要因素如配方、油泼温度和增稠剂等进行了试验研究 ,结果表明 :较佳配方是 67g辣椒粉、10g食盐、17g天然香料C、17g天然香料D、2g姜粉、1.1g白砂糖 ,增稠剂为加入 16g( 14 % )的纯牛脂 ,用原料质量 1.5倍的精炼菜籽油在 2 0 0℃下泼料
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| 关 键 词： | 辣椒 沙司 加工技术 |
| 收稿时间： | 2001-04-01; |
| 修稿时间： | 2001-04-01 |
The Processing Technology of Chilli Sauce |
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| He Hongnian ,Zhang Youlin. The Processing Technology of Chilli Sauce[J]. China Vegetables, 2001, 1(6): 17-19 |
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| Authors: | He Hongnian Zhang Youlin |
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| Affiliation: | 1.Nongfeng High Grade Farm Production Company of China; Beijing 100020;2.The Department of Food Engineering of Shanxi Normal University |
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| Abstract: | The key factors affecting the quality of chilli sauce were investigated,such as formula,oil temperature and thickening agent. The results showed that the better formula of raw material was 67g chilli powder,10g salt,17g spice C,17g spice D,2g ginger powder,1.1g sugar;cow grease was used as thickening agent which accounted for 14% of raw material;the optimum temperature of colza oil was 200℃ during processing chilli sauce. |
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| Keywords: | Chilli sauce Processing technology |
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