微蒸同步烹饪技术对蹄髈品质影响研究

Research on the Effect of Micro-Steaming Synchronous Cooking Technology on the Quality of Hoof Beetle

本文主要研究微蒸同步条件下微波功率和蒸汽量变化对蹄髈烹饪效率、营养健康品质和感官品质的影响,同时探究适合于蒸烤微一体机的微蒸同步烹饪条件。结果表明,增加微波功率可以加快烹饪速率、提高脱油率,但是会降低食物的感官品质,微波功率400W时效果更佳;蒸汽量增加可以提高蹄髈脱油率和感官品质,在10.5 g·min;时效果更佳。优化得到微波400 W、蒸汽量10.5 g·min;的微蒸功能烹饪条件,不仅可以改善微波难以烹饪大块肉类的问题,与100℃蒸制相比,还可以提高烹饪效率、感官和营养健康品质。

The influences of microwave power and steam quantity changes on the cooking efficiency, sensory quality and nutritional health quality of hoof beetle under the condition of micro-steaming synchronous were studied in this paper,and the micro-steaming synchronous cooking conditions suitable for the combi steam oven with microwave was explored. The results showed that with the increased of microwave power could accelerate the cooking rate and improve the deoiling rate,but reduced the sensory quality, and the effect was better at 400 W. With the increased of steam quantity, the deoiling rate and sensory quality could be improved, and the effect was better at 10.5 g·min;. The micro steaming cooking conditions with microwave 400 W and steam volume of 10.5 g·min;were optimized, which not only could solve the problem of cooking large pieces of meat by microwave, but also increased the cooking efficiency, sensory quality and nutritional health quality of hoof beetle.