【摘要】 通过单因素试验与正交试验,对广式糖醋酱配方进行优化研究,通过食品感官鉴定方法,最终确定广式糖醋酱的最佳配方:大红浙醋500g、番茄沙司100g、OK汁60g、冰糖350g、冰酸梅酱80g、水250g、盐8g。为酒店厨房提供了一种方便糖醋酱,保证出品品质稳定,也为该酱料工业化生产提供了依据。更多还原

【Abstract】 Through single-factor experiments and orthogonal experiments,the formula of Cantonesestyle sweet and sour sauce is optimized,and the best formula for Cantonese-style sweet and sour sauce is determined through the food sensory identification method as follows:red Zhejiang vinegar is 500 g,tomato sauce is 100 g,OK sauce is 60 g,crystal sugar is 350 g,icy plum sauce is 80 g,water is 250 g,salt is 8 g,which has provided a convenient sweet and sour sauce for the hotel kitchen,ensured the quality of the products,and provided the basis for the industrial production of the sauce.更多还原