豉汁排骨菜肴的加工工艺优化

Optimization of Processing Technology of Pork Chops with Fermented Soya Beans Sauce

随着生活节奏的加快及科学技术的发展,中式菜肴方便食品越来越受到关注。实现中式菜肴量化生产是加快食品加工工业化发展关键。豉汁排骨是粤菜中必不可少的一道名点,深受大众喜爱。试验探究豉汁排骨菜肴加工工艺,采用单因素和正交试验,以感官评分作为主要依据对豉汁排骨的制作工艺进行优化,结果表明,豉汁排骨的最佳工艺配方为:猪肋排400.00 g,料酒20.00 g,生抽20.00 g,盐3.00 g,色拉油40.00 g,胡椒粉1.00 g,淀粉20.00 g,干豆豉35.00 g,老抽1.00 g,白砂糖28.00 g,腌制时间30.00 min。在此优化工艺条件下,豉汁排骨香气浓郁,滋味饱满,感官评价整体可接受程度高,为豉汁排骨量化生产提供理论依据。

With the accelerated pace of people’s life and the development of science and technology,Chinese convenience food had attracted more and more attention.Realizing the quantitative production of Chinese dishes was the key to accelerate the industrialization of food processing.The pork chops with fermented soya beans sauce are an indispensable part of Cantonese cuisine and were popular among the public.To study the processing technology of the pork chops with fermented soya beans sauce,single-factor analysis and orthogonal experimental design were used to explore and optimize the manufacturing process of the pork chops with fermented soya beans sauce with sensory evaluation as the main reference.The results showed that the optimal recipe was pork ribs 400.00 g,rice wine 20.00 g,light soya sauce 20.00 g,salt 3.00 g,oil 40.00 g,pepper 1.00 g,starch 20.00 g,soybean 35.00 g,dark soy sauce 1.00 g,white sugar 28.00 g,and curing time 30.00 min.The flavor prepared under the above-mentioned condition met the mellow taste and full-feeling sensory evaluation criterion,which embraced strong fragrance and mellow taste.