鄂式茼蒿蒸菜的制作工艺

摘要

The purpose is to explore the production process of Hubei steamed Crowndaisy chrysanthemum with rice flour.Use single factor test and orthogonal testmethods to study how these 4 factors affect the quality of steamed Crowndaisy chrysanthemum,including the additive amount of rice flour,salt dosage,soybean oil dosage and steaming time.The results show that for every 100 g destemmed Crowndaisy chrysanthemum,when additive amount of rice flour is 40 g,salt dosage is 1.2 g,soybean oil dosage is 15 g and steaming time is 20 min,the quality of product is the best.The rice flour spreads uniformly and the viscosity is moderate,with a fresh salty flavor and soft taste,and it also has a unique fragrant flavor of Crowndaisy chrysanthemum.%以探究鄂式茼蒿蒸菜的制作工艺为目的.采用单因素试验和正交试验的方法研究米粉添加量、食盐用量、大豆油用量、蒸制时间这4个因素对茼蒿蒸菜品质的影响.结果显示:每100 g去梗茼蒿中,添加米粉40 g、食盐1.2g、大豆油15 g、蒸制时间20 min,此工艺条件下制作的茼蒿蒸菜品质最佳,产品米粉均匀、黏稠度适中、滋味成鲜、口感软糯,且具备茼蒿特有的芳香.