基于模糊数学分析优化香辣酱牛肉卤制工艺

Optimization of Marinating Process of Spicy Sauced Beef Based on Fuzzy Mathematical Analysis

我国传统的酱牛肉生产主要以小作坊式生产为主,产品存在风味单一、加工技术落后和保质期较短等问题。同时,我国也是卤肉的消费大国,卤肉是在低温的条件下,通过长时间烹饪制作而成,具有香气浓郁、口感较好、脂肪和胆固醇含量较低等特点。该研究基于此,利用模糊数学的方式,对香辣酱牛肉的加工工艺进行优化研究。结果表明,香辣酱牛肉的最佳加工工艺为食盐添加量15%、黄豆酱添加量9%、酱油添加量7%、辣椒添加量6%、白砂糖添加量7%。

The traditional production of sauced beef in China is mainly small workshop production, which has problems such as single flavor, backward processing technology and short shelf life. At the same time, China is also a big country of consumption of sauced meat. Sauced meat is made by cooking for a long time at low temperature, it has strong aroma, good taste, low fat and cholesterol content and other characteristics. Based on this, in this study, fuzzy mathematics is used to optimize the processing technology of spicy sauced beef. The results show that the optimal processing technology of spicy sauced beef is 15% salt, 9% soybean paste, 7% soy sauce, 6% chili and 7% white granulated sugar.