【摘要】 为解决速冻东坡肉工业生产问题,研究了原料配方和工艺对东坡肉品质的影响。针对速冻菜肴香气易散失的问题,研究调味酱汁生产工艺。试验结果表明:煮制时间及蒸制时间对感官评分影响显著,速冻东坡肉最优工艺是:焯水6min,油煸4min,煮制60min,蒸制60min;糖色对感官评分影响极显著,生抽、葱对感官评分影响显著,最优配方:五花肉1000g,花雕酒50g,姜30g,老抽2g,糖色100g,生抽90g,料酒400g,葱50g;调味酱汁均匀试验经二次多项式逐步回归分析,得到调味酱汁最优配方:肉50g,水300g,油14.5g,糖色6.6g,生抽5.1g,料酒23.0g,老抽0.1g,葱2.4g,姜1.4g,花雕酒3.2g;在速冻东坡肉中加入6%酱汁,可显著改善产品风味。更多还原

【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 Huadiao Wine, 30 g ginger, 2 g dark soy sauce, 100 g caramel, 90 g thin soy sauce, 400 g cooking wine, 50 g green onion. Quadric multinomial regression analysis showed that the optimal sauce formula is 50 grams of meat, 300 g water, 14.5 g oil, 6.6 g caramel, 5.1g thin soy sauce, 23.0g cooking wine, 0.1 g dark soy sauce, 2.4 g green onion, 1.4 g ginger, 3.2 g Huadiao Wine. The flavor and texture of products were improved adding sauce to dongpo pork.更多还原