微波五香猪肉粒的研制

Research of the microwave spiced pork grains

以猪后腿肉为主要原料,以感官评价为主要指标,对微波五香粉猪肉粒的配方进行了研究,并确定了成品的理化参数.单因素试验和L9(34)正交试验结果表明:猪肉粒中五香粉、食盐、白砂糖、酱油的质量分数分别为0.9%、2.5%、4.0%、1.3%时为微波五香粉猪肉粒的最佳配方.在此条件下制作的五香猪肉粒色泽光亮,风味独特,口感良好.

Taking pig hind leg meat as the main raw material and sensory evaluation as the main index,the formula of microwave five-flavor pork grains was studied,and the physical and chemical parameters of the finished product were determined.On the basis of single factor,the orthogonal experiment was carried out.The optimum formula of microwave five-flavor pork grain was determined as follows：the amount of five-spice powder was 0.9%,salt 2.5%,sugar 4.0%,soy sauce 1.3%.Under the above conditions,the spiced pork grain has bright color,unique flavor and good taste.