家电科技2024，Vol.6Issue(6)：86-93,99,9.DOI:10.19784/j.cnki.issn1672-0172.2024.06.015
基于温度优化的低温慢煮多元食材适用性工艺研究
Study on the applicability of low-temperature slow-cooking multi-ingredient based on temperature optimization
王国文 1释永超 1孙欣洁 1于方芳 1谢显红 2李行1
作者信息
- 1. 山东省青岛市海信研发中心超前研发部 山东 青岛 266100
- 2. 山东省青岛市海信研发中心超前研发部 山东 青岛 266100||中国海洋大学食品科学与工程学院 山东 青岛 266500
- 折叠
摘要
Abstract
The aging process of food will experience a lot of heat absorption,and heat will damage the texture of food,nutrition and other aspects.The changes in processing and nutritional characteristics of food in the aging process were investigated under different temperature conditions,and a variety of food were selected to test the suitability of low-temperature slow-cooking process.By measuring the texture,basic nutrients,color difference,artificial sensory evaluation and total number of colonies of typical recipes such as shrimp,broccoli and steak under different cooking conditions,the advanced nature and advantages of low temperature and slow cooking technology are demonstrated.The experimental results show that the nutrition retention and taste of shrimp,broccoli and steak under vacuum low temperature slow cooking conditions are better than that under ordinary cooking conditions.Based on this,a gas-electric combination stove with fixed temperature and timing function was developed.The universality of multiple ingredients was verified by further experiments.Under the same low temperature and slow cooking conditions,shrimp,broccoli and other types of ingredients were also suitable for this stove.关键词
真空低温慢煮/加工工艺/营养价值/控温定时/气电组合灶Key words
Vacuum low-temperature slow cooking/Processing technology/Nutritional value/Temperature control timing/Gas-electric cooker分类
信息技术与安全科学引用本文复制引用
王国文,释永超,孙欣洁,于方芳,谢显红,李行..基于温度优化的低温慢煮多元食材适用性工艺研究[J].家电科技,2024,6(6):86-93,99,9.
