Abstract：The key factors affecting the quality of chilli sauce were investigated,such as formula,oil temperature and thickening agent. The results showed that the better formula of raw material was 67g chilli powder,10g salt,17g spice C,17g spice D,2g ginger powder,1.1g sugar;cow grease was used as thickening agent which accounted for 14% of raw material;the optimum temperature of colza oil was 200℃ during processing chilli sauce.
收稿日期: 2001-04-01
引用本文:
贺宏年;张有林;. 辣椒沙司的研制[J]. 中国蔬菜, 2001, 1(6): 17-19.
He Hongnian;Zhang Youlin. The Processing Technology of Chilli Sauce. , 2001, 1(6): 17-19.
