正交试验表明：精牛肉、红辣椒、盐糖比是影响胡萝卜香辣牛肉酱风味的主要因素；
Through orthogonal experiments, the results showed beef, red chilli and salt-sugar proportion is the major factor that impact spicy and fragrant beef- paste on flavor.
胡萝卜香辣牛肉酱是以辣椒、胡萝卜、牛肉为主要原料，配以洋葱、植物油及天然调味料等，经过油炸、炒酱和熬制等工序制成。
Spicy and fragrant carrot-beef paste was made from materials as carrot, onions, vegetable oil, natural seasonings and color agent after fried, boiled and got an instant seasoning paste.
胡萝卜香辣牛肉酱是以辣椒、胡萝卜、牛肉为主要原料，配以洋葱、植物油及天然调味料等，经过油炸、炒酱和熬制等工序制成。
Spicy and fragrant carrot-beef paste was made from materials as carrot, onions, vegetable oil, natural seasonings and color agent after fried, boiled and got an instant seasoning paste.
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