清炖狮子头的试验研究

Study on Technics of Stewed Pork Meat Patties by Experiment

从分析影响狮子头口感的各种因素入手,采用层次分析法建立狮子头感官评价的综合指标,并采用正交试验法得到清炖狮子头的最优工艺。对试验结果的极差分析可知,加热时间对狮子头的口感质量影响最大。此外,对加热时间进行了单因素试验研究,证明了极差分析的狮子头最优工艺的理论结果,根据单因素的试验结果,利用回归分析法,得到了狮子头质量与加热时间的近似函数关系式,显著性检验证明该关系式拟合得较好。且近似函数关系式表明,狮子头质量与加热时间的变化规律呈非线性关系。

Analysis on the facts infulence on taste of pork meat patties,and composite indicators founded by AHP,the optimal technology of stewed pork meat patties was obtained through orthogonal test。Furthermore,the heating time is the greatest impact on the quality of taste of pork meat patties from the range analysis on the test.Another experiment of single-factor,heating time,was carried out,which approved the optimal technology of stewed pork meat patties from the range analysis.According to the result of single-factor experiment,a approximate function relationship was obtained by regression analysis,which fi ts well testifi ed by signifi cance examination.Furthermore,the function relationship shows that it should be non-linear relationship between taste of pork meat patties and heating time.