川味香辣腊肉辣椒酱制作工艺

摘要

文章以四川腊肉、黄豆酱、菜籽油、干辣椒为主要原料制作川味香辣腊肉辣椒酱。通过正交试验确定其制作的最佳配方，即腊肉17％，黄豆酱7％，菜籽油54％，干辣椒10％。其成品颜色红、褐相间，口感香辣可口，是一种具有川味特色的辣椒酱。%In this paper,take Sichuan bacon,soybean paste,rapesee d oil,dried peppers as the main raw materials to produce a kind of Sichuan-style spicy bacon chili sauce.The optimal making formula is determined by orthogonal experiment design.The result shows that the optimal making formula is bacon of 17%,soybean paste of 7%,rapeseed oil of 54%,dried peppers of 10%.The color of the finished product is red and brown with spicy and toothsome taste.It is a kind of chili sauce with Sichuan specialty.