泡椒竹笋牛肉酱的制作工艺研究

AbstractIn order to explore the best technological conditions for making pickled pepper,bambooshoot and beef sauce,through studying the technological process of the experiment,flavorsensory evaluation,and orthogonal optimization based on ingle factor experiment,the effectsof the main raw and auxiliary materials,such as pickled pepper,bamboo shoot,beef additionand pot temperature,on the experiment were investigated respectively.The research resultsshow that in order to achieve the best flavor of pickled pepper bamboo shoot beef sauce,whenthe main auxiliary materials,namely pickled pepper,bamboo shoot,beef and pot temperatureare 15%20%26%and 250C respectively,and the auxiliary materials,namelysalt,1.5%,sugar,0.4%and chicken essence,0.5%respectively,in each 100g material ratio,theabove series of tests are carried out,and the best addition amount of the sauce isdetermined,thus obtaining the final product.The final product of the test is reddish brown incolor,excellent in taste and flavor,rich and nutritious in food materials,and has certainnutritional value.It can meet the market demand and satisfy the taste demand of mostconsumers in life,and is loved by consumers with good flavor and taste.Keywords pickled pepper;bamboo shoots;beef;single factor experiment;orthogonalexperiment