中国食品学报2013，Vol.13Issue(2)：27-34,8.
速冻东坡肉工艺研究
Technology of Quick-Frozen Dongpo Pork
摘要
Abstract
Aiming at the industrial production of quick-frozen dongpo pork, the effects of formula and technology on dongpo pork quality were studied. In order to resolve escape of aroma from quick—freeze dishes, technology of sauce was studied. The results showed that cooking time and steamed time had significant effect on sensory evaluation, the optimal technological parameters were established, which were the blanching time of 6 minute, frying time of 4 minute, cooking time of 60 minute, steamed time of 60 minute. Caramel had very significant effect on sensory evaluation, and thin soy sauce and shallot had significant effect on sensory evaluation, the optimal formula is 1 000 g meat, 50 g Hua-diao Wine, 30 g ginger, 2g dark soy sauce, 100 g caramel, 90 g thin soy sauce, 400 g cooking wine, 50 g green o-nion. Quadric multinomial regression analysis showed that the optimal sauce formula is 50 grams of meat, 300 g water, 14.5 g oil, 6.6g caramel, 5.1g thin soy sauce, 23.0g cooking wine, 0.1 g dark soy sauce, 2.4 g green onion, 1.4g ginger, 3.2 g Huadiao Wine. The flavor and texture of products were improved adding sauce to dongpo pork.关键词
速冻菜肴/东坡肉/调味酱汁/均匀试验Key words
quick-freeze dishes/ Dongpo pork/ sauce/ uniform experiment引用本文复制引用
任红涛,程丽英,宋晓燕,杨联芝..速冻东坡肉工艺研究[J].中国食品学报,2013,13(2):27-34,8.基金项目
河南省教育厅2011年自然科学研究计划项目(2011A550011) （2011A550011）
