烤制型调理里脊肉基础调味工艺的优化

Optimization of Basic Seasoning Technology of Roasted Prepared Tenderloin

为了建立稳定的标准化调理里脊肉调味工艺,文章以食盐、蔗糖、味精、淀粉、酱油、料酒为基础调味料,在分析各种调味料添加量对调理里脊肉滋味影响的基础上,根据各种调味料的取值范围,采用响应面法对调理里脊肉的调味工艺进行了优化。结果表明,蔗糖添加量对调理里脊肉的滋味有显著影响(P<0.05),所建立的调理里脊肉的滋味与各种调味料用量之间的拟合模型具有显著相关性(P<0.05)。以拟合模型为基础,以滋味评分最高为优化目标,对调理里脊肉的调味工艺进行优化,得出在食盐、蔗糖、味精、淀粉、酱油和料酒的添加量分别为1.6%、1.4%、0.1%、1.9%、0.8%、2.15%时,所得调理里脊肉的滋味评分最高。验证实验结果显示,实测值与预测值的相对误差为1.1%。因此,所得调理里脊肉的调味配方具有较好的可靠性。

To establish stable standardized seasoning technology of prepared tenderloin, with salt, sucrose, monosodium glutamate, starch, soy sauce, cooking wine as the basic seasonings, the seasoning technology of prepared tenderloin is optimized by response surface method according to the value ranges of various seasonings on the basis of analyzing the effect of various seasoning addition amounts on the taste of prepared terderloin. The results indicate that the addition amount of sucrose has a significant effect on the taste of prepared tenderloin(P<0.05), and the established fitting model of the prepared tenderloin taste and various seasoning addition amounts has a significant correlation(P<0.05). Based on the fitting model, with the highest taste score as the goal of optimization, the seasoning technology of the prepared tenderloin is optimized. It is found that the taste score of the prepared tenderloin is the highest when the addition amounts of salt, sucrose, monosodium glutamate, starch, soy sauce and cooking wine are 1.6%, 1.4%, 0.1%, 1.9%, 0.8%, 2.15% respectively. The verification experiment results show that the relative error between the measured value and the predicted value is 1.1%. Therefore, the established seasoning formula of prepared tenderloin has good reliability.