中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
8期
61-65
,共5页
纸型%麻辣%鸡油菌%工艺
紙型%痳辣%鷄油菌%工藝
지형%마랄%계유균%공예
paper%spicy and hot%Cantharellus cibarius%technology
以鸡油菌为原料,对其加工为纸型麻辣鸡油菌工艺作研究。选用琼脂、海藻酸钠、黄原胶、卡拉胶、羧甲基纤维素钠为试验增稠剂,确定最优增稠剂及用量；以食盐、生姜、酱油、辣椒粉、花椒粉为配料,通过均匀试验确定口感较好的纸型麻辣鸡油菌的配料比；通过干制试验确定最佳干制时间、温度。试验表明：选用最佳增稠剂为卡拉胶,其用量为1.0%,CaCl2用量为0.15%；最佳配料比为：食盐16‰、生姜21‰、酱油10‰、辣椒粉45‰、花椒粉7‰；最佳干制条件为：干制温度为75℃,时间为2 h。
以鷄油菌為原料,對其加工為紙型痳辣鷄油菌工藝作研究。選用瓊脂、海藻痠鈉、黃原膠、卡拉膠、羧甲基纖維素鈉為試驗增稠劑,確定最優增稠劑及用量；以食鹽、生薑、醬油、辣椒粉、花椒粉為配料,通過均勻試驗確定口感較好的紙型痳辣鷄油菌的配料比；通過榦製試驗確定最佳榦製時間、溫度。試驗錶明：選用最佳增稠劑為卡拉膠,其用量為1.0%,CaCl2用量為0.15%；最佳配料比為：食鹽16‰、生薑21‰、醬油10‰、辣椒粉45‰、花椒粉7‰；最佳榦製條件為：榦製溫度為75℃,時間為2 h。
이계유균위원료,대기가공위지형마랄계유균공예작연구。선용경지、해조산납、황원효、잡랍효、최갑기섬유소납위시험증주제,학정최우증주제급용량；이식염、생강、장유、랄초분、화초분위배료,통과균균시험학정구감교호적지형마랄계유균적배료비；통과간제시험학정최가간제시간、온도。시험표명：선용최가증주제위잡랍효,기용량위1.0%,CaCl2용량위0.15%；최가배료비위：식염16‰、생강21‰、장유10‰、랄초분45‰、화초분7‰；최가간제조건위：간제온도위75℃,시간위2 h。
Cantharellus cibarius is as raw material,the processing technology of paper hot Cantharellus cibarius is researched.Using sodium alginate,agar,xanthan gum,carrageenan,sodium carboxym-ethyl cellulose as test thickeners to determine the optimal thickeners and dosage;salt,ginger,soy sauce,chili powder,pepper powder are as ingredients to determine the paper hot Cantharellus cibarius proportion with better taste;determine the optimal drying time,temperature by drying test.The ex-periments show that:the best thickener is carrageenan,its dosage is 1%,CaCl2 is 0.15%;the best mixing ratio is salt 16 ‰,ginger 21‰,soy sauce 10 ‰,chili powder 45 ‰,pepper powder 7 ‰ ;the best drying conditions are as follows:the drying temperature is 75 ℃,time is 2 h.
