加热时间和火力大小对镇江东乡羊肉品质的影响

Effect of Heating Time and Fire Power on the Quality of Zhenjiang Dongxiang Mutton

在镇江东乡羊肉的烹制过程中,加热时间和火力大小均会对其品质产生影响。结合加热工艺条件正交试验得出,以羊干板入锅,加鲫鱼汤大火煮沸后转小火继续加热90 min,逐步添加各种调味料,依此法制作的镇江东乡羊肉感官评分最高。

The quality of Zhenjiang Dongxiang mutton is affected by the different heating time and the different fire power.Combined with the orthogonal experiment of heating technology conditions,it was concluded that Zhenjiang Dongxiang mutton produced by this method had the highest sensory score by adding mutton board into the pot,adding carp soup,boiling it in the big fire,then turning to the small fire and heating it for 90 min,and gradually adding various seasonings.