速冻菜肴红烧肉的工艺研究  

Technology of Quick-frozen Stewed Pork with Brown Sauce

作　　者：任红涛[1] 程丽英[2] 宋晓燕[1] 杨联芝[2] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]中州大学化工食品学院,郑州450044

出　　处：《中国食物与营养》2012年第6期62-65,共4页Food and Nutrition in China

基　　金：河南省教育厅2011年自然科学研究计划项目(项目编号:2011A550011);河南农业大学校级重点学科农产品加工与贮藏2010年资助项目

摘　　要：为解决速冻菜肴红烧肉的工业化生产,采用正交试验,研究了速冻红烧肉的原料配方与加工工艺参数对速冻红烧肉品质的影响。试验结果表明,速冻红烧肉最优配方为料酒10%、糖色8%、米醋2%、老抽3%(以肉重计);最佳工艺参数为肉块焯水时间2min、上色时间2min、焖焅时间2h,焖焅时间对速冻红烧肉感官评价影响显著。Aiming at the industrial production of quick-frozen stewed pork with brown sauce, the effects of formula and technological parameters on quick-frozen stewed pork quality were studied by orthogonal test. The result showed that the optimum formula of quick-frozen stewed pork with brown sauce was 10 % of cooking wine, 8 % of caramel, 2 % of rice vinegar, and 3 % of dark soy sauce. The optimum cooking technological parameters of stewed pork were blanching 2min, coloring 2min, stewing 2h and stewing time had siginificant effect on sensory evaluation of stewed pork.

关 键 词：速冻菜肴 红烧肉 正交试验 工艺参数 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]