苦瓜酿肉冷冻调理食品的工艺研究

Study on the Process of Frozen Balsam Pear with Chicken

选用苦瓜酸肉作为研究对象,从蔬菜和肉类2方面对冷冻调理食品的工艺进行研究,研究内容包括淀粉的添加对鸡肉糜的质量改善、苦瓜的钙化方法以及熟化方法对产品品质的影响等。结果显示:在改善鸡肉糜质量方面.马铃薯淀粉优于木薯淀粉和玉米淀粉,最佳添加量为15%;刺孔法钙化的最佳工艺为,CaO质量分数4%。浸泡36 h;真空钙化工艺为,CaO质量分数为4%。采用0.04MPa负压连续抽真空20 min处理,钙化18 h;水煮熟化最佳条件是90℃8 min;微波熟化最佳条件是10 W/g 30 s。

The processing of frozen food-Balsam pear with pork was studied. The study was focused on the effects of starch on the improvement of the quality of hen surimi, the calcification of balsam pear and cooking methods. The result showed that the potato starch was primly improving the quality of hen surimi , the optimal content in hen surimi was 15 %; the optimal concentration of CaO in calcifying solution was 4%, stick regulated holes and vacuumize treatment （on 0.04 MPa for 20 min） can reduce the time of calcification process of balsam to 36 h and 18 h in stead of 48 h; the optimal tender condition was 90℃, 8rain, and the optimal microwave cook condition was 10w/g 30 s.