黄田扣肉加工过程中油炸五花肉的工艺优化

Process Optimization of Deep-fried Pork with Spiced Pork in Huangtian

以贺州土猪五花肉为研究对象,以黄酒浓度、油炸温度和油炸时间为单因素实验指标,丙烯酰胺含量、色泽、硬度和感官评分为评价指标,采用综合加权评分法,利用正交试验对五花肉油炸工艺进行优化,并进行验证。结果表明,黄田扣肉加工过程中油炸五花肉的最佳工艺为:黄酒浓度为20%,油炸时间6 min,油炸温度170℃,最佳工艺条件下制备的五花肉中丙烯酰胺含量较少,为0.43 mg/kg,扣肉皮色泽金黄,ΔE为20.36,皮弹性良好,硬度适中,为399.54 g,综合评分最高87分。

In this paper,the effects of the concentration of Chinese rice wine,frying time and frying temperature on the sensory and nutritional quality of pork belly using Huangtian indigenous pork as raw material were studied.The frying process of pork was comprehensive evaluated and optimized by orthogonal experiment using the contents of acrylamide,hardness,color,hardness and sensory scores as the evaluation index.The results showed that the optimal process parameters were concentration of Chinese rice wine of 20%,frying time of 6 min and frying temperature of 170℃.The contents of acrylamide in the pork meat prepared under the optimal conditions was 0.43 mg/kg and the ΔE was 20.36.The color and the hardness of the skin was golden,and moderate hardness of 399.54 g,respectively,and the skin elasticity of skin was good.In this conditions,the comprehensive scores was 87.