摘要：本文研究制作拌拌碗并对其生产工艺进行了优化，实验最终表明拌拌碗的最佳配方为：4000g的水与3600g的糙米720g的红米制作而成的米饭，800g的烟熏烧烤酱，1600g的苏格兰草原猪肉，800g的玉米炒圆椒，800g的煮斑豆，800g的清炒牛心菜，1000g的樱桃番茄，600g刺激沙拉，100g的羽衣甘蓝脆。此时拌拌碗色彩丰富，味道适中，符合大众口味。关键词：西式简餐;加工工艺;拌拌碗目录1绪论.............................................................11.1西式简餐拌拌碗的简介..........................................11.2西式简餐拌拌碗的的原料........................................11.2.1主食.....................................................11.2.2酱汁.....................................................11.2.3猪肉.....................................................11.2.4热菜.....................................................21.2.5冷菜.....................................................21.2.6蔬菜脆片.................................................21.3研究目的......................................................21.4研究内容......................................................22材料及方法.......................................................32.1材料与设备...................................................32.1.1主要原辅料...............................................32.1.2主要设备.................................................32.2基本方法......................................................32.2.1主食的制作................................................32.2.2烟熏烧烤酱的制作..........................................32.2.3.猪肉的制作...............................................32.2.4炒热菜...................................................32.2.5做冷菜....................................................42.2.6烤炙蔬菜脆片..............................................42.3工艺流程......................................................42.4操作要点......................................................42.4.1米饭.....................................................42.4.2炒热菜...................................................42.4.3刺激沙拉的制作...........................................42.4.4烤羽衣甘蓝...............................................42.5工艺条件优化实验方法..........................................42.5.1水添加量对拌拌碗口感的影响................................42.5.2酱汁添加量对料理口感的影响...............................42.5.3烤炙温度对羽衣甘蓝脆口感的影响............................52.5.4菜籽油添加量对羽衣甘蓝脆色泽的影响.......................52.6拌拌碗的感官评分标准..........................................53结果与分析........................................................73.1水添加量对拌拌碗口感的影响....................................73.2酱汁添加量对拌拌碗口味的影响.................................73.3菜籽油的添加量对羽衣甘蓝脆的影响.............................73.4菜籽油添加量对羽衣甘蓝脆的色泽影响...........................83.5拌拌碗最佳配方确定正交试验...................................83.6感官检验结果................................................103.6.1拌拌碗感官指标结果......................................103.6.2羽衣甘蓝脆感官指标结果...................................104.结论与讨论......................................................11参考文献..........................................................12致谢............................................................13西式简...
