[1]邓楷.回锅肉工业化生产参数优化研究[J].中国调味品,2019,(10):63-67.
　The Research of Industrial Parameter Optimization Of Twice-cooked pork slices[J].CHINA CONDIMENT,2019,(10):63-67.
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回锅肉工业化生产参数优化研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年10期
页码:
63-67
栏目:
出版日期:
2019-10-20

文章信息/Info

Title:
The Research of Industrial Parameter Optimization Of Twice-cooked pork slices
作者:
邓楷
文献标志码:
A
摘要:
摘要：以猪肉、郫县豆瓣为主要原料，色泽、香气、滋味、质地为感官考核指标，通过响应面分析对比肉片厚度、炒制时间、炒制温度对工业化生产的回锅肉口感的影响，确定工业化回锅肉最优的炒制参数。结果表明：肉片厚度为4 mm，炒制时间为150s，温度为168℃是工业化自动炒制回锅肉的最佳工艺参数，感官评分最高。
Abstract:
Abstract: used pork, Pixian Douban as research raw material. Color, Aroma, taste and texture were used as sensory evaluation indicator. Response surface analysis was used to analyze the effect of pork slices thickness, frying time and frying temperature on the taste of industrially Twice-cooked pork slices. The results show that, 4mm pork slices thickness,150s frying time and 168℃ frying temperature was the best process parameter of industrialization of Twice-cooked pork slices ，and this group of parameters had the highest sensory evaluation indicator.
更新日期/Last Update: 2020-07-22