“三吊汤”的工艺研究

Study on Process of "Sandiao Soup"

高汤作为烹调许多菜肴的基础,不仅对菜肴的风味有很大影响,同时也富含各种人体所需的营养,淮扬风味中的"三吊汤"便是其中的典型例子。但目前行业中对"三吊汤"这种传统高汤的机理研究较少,文章以猪骨汤为基础汤,以扬州传统"三吊汤"的制作工艺为研究对象,对色泽、气味、风味、组织形态4个方面进行感官评定,探究热处理对"三吊汤"品质的影响,并运用响应曲面法进行理性数据分析,达到优化工艺的目的。结果表明:"三吊汤"三臊提纯最佳熬制温度为89.7℃,最佳熬制时间为1h,最佳料液比为1∶3,在此条件下的感官评分可以达到45.16分。

Double-boiled soup is as the basis for cooking many dishes, it not only has a huge impact on the taste of food, but also is rich in various nutritions that human body needs. The famous soup ＂Sandiao Soup＂ in Yangzhou is a typical example for Huaiyang flavor. But there is few study on the mechanism of traditional double-boiled soup called ＂Sandiao Soup＂. Use pig bone soup as basic soup, the production process of traditional ＂Sandiao Soup＂ is studied, by using the sensory evaluation of color, flavor, taste and form of organization to explore the effect of heat treatment on the quality of ＂Sandiao Soup＂. Use RSM to analyze it rationally, in order to optimize the process. The results show that the optimal stewing temperature of ＂Sandiao Soup＂ three minced meat purification is 89.7 ℃, the best stewing time is 1 h, the optimum ratio of material to liquid is 1 ： 3, under these conditions, the sensory evaluation score ean reach 45.16.