摘要
对红烧肉烹饪过程中的调味配方和加工工艺进行研究,通过单因素试验和正交试验,以感观评价为标准,确定制作红烧肉的最佳配方.结果表明,制作红烧肉的最佳配方为:以1000 g红烧肉为标准,植物油100 g,黄酒100 g,糖40 g,水300 mL,锅底温度100℃,炖煮时间60 min.此时制作出的红烧肉品质最佳,旨为工艺化的批量生产提供科学的数据指导.
In this paper,the seasoning ingredients and processing technology in the cooking process of braised pork in brown sauce were studied.Through single factor test and orthogonal test,the best recipe for making braised pork in brown sauce was determined according to the standard of sensory evaluation.The results showed that the best recipe for braised pork in brown sauce was as follows:1000 g of braised pork in brown sauce,100 g of vegetable oil,100 g of yellow rice wine,40 g of sugar,300 mL of water,the bottom temperature of the pot was 100℃,and the stew time was 60 min.The braised pork in brown sauce produced at this time has the best quality,aiming to provide scientific data guidance for the batch production of technology.
作者
项丰娟
苏磊
吴志成
张秀南
曾洁
李光磊
XIANG Fengjuan;SU Lei;WU Zhicheng;ZHANG Xiunan;ZENG Jie;LI Guanglei(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)
出处
《河南科技学院学报（自然科学版）》
2021年第5期32-40,46,共10页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
国家自然基金项目(31771941)。
关键词
红烧肉
配方
工艺参数
烹饪工艺
braised pork in brown sauce
recipe
technology parameters
cooking technology
作者简介
项丰娟(1989-),女,河南雎县人,博士,讲师.主要从事食品营养与安全研究;通信作者:李光磊(1970-),男,河南新乡人,博士,教授.主要从事淀粉深加工研究.
