杏鲍菇香辣牛肉酱的研发

摘要

以杏鲍菇、干辣椒、牛肉、黄豆酱为主要原料,研发一款营养美味的杏鲍菇香辣牛肉酱,并利用响应面法确定了杏鲍菇香辣牛肉酱制作的最佳配方,即辣椒20％、杏鲍菇8％、牛肉30％、黄豆酱20％.%In this paper,take Pleurotus eryngii,dried chili,beef and soybean paste as the main raw materials to produce a new-type nutritional and delicious spicy beef sauce with Pleurotus eryngii.The optimum formula of spicy beef sauce with Pleurotus eryngii is determined by response surface methodology with dried chili of 20％,Pleurotus eryngii of 8％,beef of 30％,soybean paste of 20％.