便携式烤肉炉不同烤制条件对烤肉品质的影响分析

Meat Quality Analysis Under Different Roasting Conditions Based on Portable Barbecue Stove

以实验室自制的便携式烤肉炉为试验器材进行烤肉试验,通过对便携式烤肉炉进行正交试验,对其在不同烤制条件下的三大营养物质和肉质的出品率、色泽以及嫩度为指标进行测量。试验结果显示,在烤肉炉的火力类型为小火,电机转速为3 r/min,烤制时间为7 min时烤制出来的肉制品感官品质最佳。试验证明便携式烤肉炉能够实现对肉制品的最优烘烤,且具有一定的实用和推广价值。

A self-made portable barbecue stove for test equipment for test.An orthogonal test was carried out by the portable barbecue stove ,in different baking conditions for three nutrients and meat yield, color and tenderness index were measured.The test results showed that the grill fire type for a small fire,the motor speed was 3 r/min, the baking time was 7 min, the grilled meat products won the best sensory quality.The experimental results shows that the portable barbecue oven can achieve the best roast of meat products, and has a certain practical and promotional value.