速冻菜肴糖醋排骨工艺优化

Optimization of Quick-Frozen Sweet and Sour Spareribs Recipe

通过正交试验研究糖醋排骨工业生产配方及工艺条件对感官品质的影响,同时通过均匀设计试验和二次多项式逐步回归分析研究调味酱包最佳配方。结果表明:糖醋排骨最佳配方为肉500g、糖50g、酱油10g、醋70g、料酒40g;最佳工艺条件为预煮10min、腌制10min、油炸3min、收汁15min;糖醋排骨酱包最佳配方为肉50.00g、油35.00g、糖15.00g、酱油5.98g、料酒10.71g、醋30.77g、水71.93g、盐0.45g。

Orthogonal array design method was used to optimize the industrial formulation of quick-frozen sweet and sour spareribs and to investigate the effects of various processing conditions on sensory quality. Meanwhile, the formulation of seasoning sauce was optimized by uniform experimental design and quadratic polynomial regression analysis. The optimal quick-frozen sweet and sour sparerib formula was 500 g of meat, 50 g of sugar, 10 g of soy sauce, 70 g of vinegar, and 40 g of cooking wine. The optimal processing conditions were 10 min precooking, 10 rnin curing, 3 min deep frying, 15 min high fire cooking. The optimal seasoning sauce was composed of 50 g of meat, 35 g of oil, 15 g of sugar, 5.98 g of soy sauce, 10.71 g of cooking wine, 30.77 g of vinegar, 71.93 g of water, and 0.45 g of salt.