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2008•Food Science and Technology InternationalRequires access

Study on instant food of appetizing flavor luedius

Jiancong Huo

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Abstract

The desalting process and flavoring process of luedius were studied in this paper, including different ration of water and material and different temperature. It was found that the condition as follows could be applied to actual production. The ratio of water and material 5∶1, water temperature 50 ℃ and desalting time 50 min. It has not to add salt any more. On the basis of orthogonal tests, the optimum composition of four main ingredients is as follow: sugar 20 g, gourmet powder 2 g, pepper powder 6 g, citric acid 1.5 g. The infusion time of flavoring sauce was 90 min. The result showed that this instant product has good effect both in flavor and figure.

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What this paper is about

The desalting process and flavoring process of luedius were studied in this paper, including different ration of water and material and different temperature. It was found that the condition as follows could be applied to actual production. The ratio of water and material 5∶1, water temperature 50 ℃ and desalting time 50 min. It has not to add salt any more. On the basis of orthogonal tests, the optimum composition of four main ingredients is as follow: sugar 20 g, gourmet powder 2 g, pepper powder 6 g, citric acid 1.5 g. The infusion time of flavoring sauce was 90 min. The result showed that this instant product has good effect both in flavor and figure.

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Available abstract

The desalting process and flavoring process of luedius were studied in this paper, including different ration of water and material and different temperature. It was found that the condition as follows could be applied to actual production. The ratio of water and material 5∶1, water temperature 50 ℃ and desalting time 50 min. It has not to add salt any more. On the basis of orthogonal tests, the optimum composition of four main ingredients is as follow: sugar 20 g, gourmet powder 2 g, pepper powder 6 g, citric acid 1.5 g. The infusion time of flavoring sauce was 90 min. The result showed that this instant product has good effect both in flavor and figure.

Key concepts: Flavor, Instant, Citric acid, Food science, Sugar, Chemistry, Pepper, Salt (chemistry)

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