一种跳水鱼调味酱的工艺研究

摘要

Diving fish is one of the representative dishes in salt gang's dish,and the sauce is famous for the flavor of pickle,salty and little spicy.The technology is standardized by single factor and orthogonal experiments based on the traditional recipe.The result shows that the sauce made in the conditions of adding tomato sauce in the refining process of red chili oil,taking 10% of raw pork oil and 90% of soybean oil as the raw oil,using 130 g of pickles and adding other condiments,heating for 13 min at 120 ℃ is perfect in color,aroma and taste.%跳水鱼是盐帮菜中一道特色鲜明的代表菜肴，其调味酱泡菜香味浓郁、咸鲜适口、酸爽柔和、微辣。实验在传统配方的基础上利用单因素实验和正交实验，将其工艺标准化。结果表明：在调味红油炼制过程中加入番茄酱，以10％的猪化油和90％的大豆精炼油混合为原料油，用130 g泡菜，并加入其他调味品，在120℃，加热13 min，可以得到色、香、味俱佳的调味酱。