番茄洋葱辣椒酱的制作工艺研究

AbstractIn order to study the optimum technological conditions of tomato and onion hot peppersauce,the orthogonal experiment was carried out on the basis of single factor experiment,accessories:salt,sugar,monosodium glutamate,soy sauce and other factors on the flavor andcolor of tomato and onion chili sauce.The results showed that the optimum proportion oftomato and onion chili sauce was 20%fresh pepper,18%onion,44%tomato,2%garlic,2%ginger,4%rapeseed oil,5%salt,4%sugar,6%soy sauce,3%monosodium glutamate and0.05%spiced powder.Key words:onion;tomato;hot pepper sauce2