ORIGINATING in the ancient states of Ba and Shu, Sichuan cuisine is characterized by its pungent, tingling taste, distinguishing it as one of China’s four major styles of cooking. People throughout China enjoy the ta...ORIGINATING in the ancient states of Ba and Shu, Sichuan cuisine is characterized by its pungent, tingling taste, distinguishing it as one of China’s four major styles of cooking. People throughout China enjoy the tastes, smells and textures of Sichuan cuisine. With an area of 560,000 sq. kilometers, Sichuan Province is known as "the land of abundance." Fertile land and rivers provide the Sichuanese with plenty of展开更多
Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products wer...Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products were determined,and the effects of different sterilization methods on product characteristics were compared.The results showed that pasteurization was the best way to maintain the edible quality of products,but the storage period of products was very short,so the products could only be quickly distributed and consumed.Sterilization at 116℃and sterilization at 121℃could ensure the shelf life of Huiguorou under non-refrigeration conditions,and effectively solve the problem of long-term storage and transportation of Sichuan meat dishes.However,higher temperature had more or less adverse effect on the flavor of the product,and the product texture was too soft.It suggested that the better way was to sterilize at 116℃,which had less adverse effect on the flavor of the product,and could greatly prolong the non-refrigerated storability of the product,and increase the content of aldehydes and esters,so as to improve the flavor.展开更多
文摘ORIGINATING in the ancient states of Ba and Shu, Sichuan cuisine is characterized by its pungent, tingling taste, distinguishing it as one of China’s four major styles of cooking. People throughout China enjoy the tastes, smells and textures of Sichuan cuisine. With an area of 560,000 sq. kilometers, Sichuan Province is known as "the land of abundance." Fertile land and rivers provide the Sichuanese with plenty of
基金Open Project of Sichuan Key Laboratory of Culinary Science of Sichuan Tourism University(PRKX201905)Open Fund Project of Sichuan Key Laboratory of Meat Processing(20-R-11)Transformation of Scientific and Technological Achievements and Patent Implementation Project of Liangshan Prefecture(20CGZH0003).
文摘Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products were determined,and the effects of different sterilization methods on product characteristics were compared.The results showed that pasteurization was the best way to maintain the edible quality of products,but the storage period of products was very short,so the products could only be quickly distributed and consumed.Sterilization at 116℃and sterilization at 121℃could ensure the shelf life of Huiguorou under non-refrigeration conditions,and effectively solve the problem of long-term storage and transportation of Sichuan meat dishes.However,higher temperature had more or less adverse effect on the flavor of the product,and the product texture was too soft.It suggested that the better way was to sterilize at 116℃,which had less adverse effect on the flavor of the product,and could greatly prolong the non-refrigerated storability of the product,and increase the content of aldehydes and esters,so as to improve the flavor.
