基于模糊数学综合评价法优化平菇肉松制作工艺

Optimization of Dried Pleurotus ostreatus Meat Floss Processing Based on Fuzzy Mathematic Evaluation

以猪肉和平菇为主要试材,通过单因素试验研究了平菇的添加量、糖的添加量、炒制温度和炒制时间4个因素对平菇肉松品质的影响;在此基础上,采用正交实验和模糊评价法相结合的方法,对平菇肉松的最佳工艺参数进行了优化,以丰富肉松的风味,也为平菇的精深加工提供新的途径。结果表明:影响平菇肉松因素的主次顺序为炒制时间>糖的添加量>炒制温度>平菇添加量。平菇肉松的最佳工艺参数为以100g肉为基准,平菇的添加量为120g,糖的添加量为4g,炒制温度为90℃,炒制时间为25min。成品呈金黄色,色泽均匀,富有光泽,组织均匀疏松、质地松软,风味独特优美。

In this study,pork and Pleurotus ostreatus were used as the main material to develop the mushroom meat pine,to enrich the flavor of dried meat floss,also provide a new approach for the deep processing of Pleurotus ostreatus.The effects of additions of Pleurotus ostreatus and sugar,stir-frying temperature and time on the quality of dried Pleurotus ostreatus meat floss were investigated by single factor experiment.On this basis,the optimum process parameters on dried Pleurotus ostreatus meat floss was optimized by the method of combining the orthogonal experiment with the fuzzy evaluation method.The results showed that the primary and secondary order of the impact of various factors on dried Pleurotus ostreatus meat floss was stir-frying time>addition of sugar>stir-frying temperature>addition of Pleurotus ostreatus.The optimum technological parameters of Pleurotus ostreatus were as follows:on the basis of 100 g meat,the addition of Pleurotus ostreatus was 120 g,the addition of sugar was 4 g,the frying temperature was 90 ℃ and the frying time was 25 minutes.The finished product was golden,uniform color,rich luster,uniform loose tissue,soft texture,unique and beautiful flavor.