基于自动炒菜机的回锅肉制作工艺研究

A Study of the Stir-fried Boiled Pork Slices Cooking Process Based on Automatic Cooking Machines

目前自动炒菜机、炒菜机器人已经开始进入人们的生活,但对于菜品的自动化制作工艺尚缺乏专门的研究。为此基于自动炒菜机,以冷油入锅为计时起点,以时间为控制量进行回锅肉的制作工艺研究。以肉片入锅时间、调味料添加时间、蒜苗入锅时间、菜品出锅时间为试验因素,以回锅肉的感官品质为评价指标进行正交试验。结果表明,在植物油10ml、猪肉140g、蒜苗90g、复合调料30g条件下,在冷油入锅后的第104s肉片入锅、 180s添加调味料、 223s放入蒜苗、 260s菜品出锅,所制得的回锅肉感官品质最佳。研究结果可为回锅肉的自动化制作工艺优化提供参考依据。

Now automatic cooking machines and cooking robots begin to appear in our lives,but there is no special research on the automatic cooking process of dishes. Therefore,based on automatic cooking machines,this paper studied the cooking process of stir-fried boiled pork slices,with pouring cold oil into the pot as the start of timekeeping and time as a controlled variable. An orthogonal test was conducted,with the time of adding pork slices,seasoning and garlic sprouts respectively and dishing all these up as test factors,and the sensory quality of stirfried boiled pork slices as an evaluation indicator. Results showed that the best sensory quality of stir-fried boiled pork slices was achieved when pork slices were added at the 104s second after cold oil was poured into the pot,seasoned at the 180s second,mixed with garlic sprouts at the 223s second,and dished up at the 260s second,under conditions of 10ml vegetable oil,140g pork,90g garlic sprouts and 30g compound seasoning. The research results can provide references for optimizing the automatic cooking process of stir-fried boiled pork slices.