微波复热对软炸里脊方便菜肴品质的影响  

Effect of Microwave Reheating on the Quality of Instant Dish Soft-Fried Pork Tenderloin

作　　者：石长波[1] 王萌 赵钜阳 SHI Chang-bo;WANG Meng;ZHAO Ju-yang(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院

出　　处：《中国调味品》2019年第10期46-49,58,共5页China Condiment

基　　金：哈尔滨商业大学校级科研项目(17XN063)

摘　　要：研究了微波复热功率(480,560,640,720,800 W)与微波复热时间(20,40,60,80,100 s)对软炸里脊方便菜肴感官评价、水分含量、出品率、剪切力值以及风味的影响。结果表明,当微热功率为720 W、微波时间为60 s时,软炸里脊的剪切力值低于其他各组,并具有较高的水分含量与出品率。在此条件下复热后的软炸里脊软嫩适中,香气浓郁。The effects of microwave reheating power(480,560,640,720,800 W)and microwave reheating time(20,40,60,80,100 s)on sensory evaluation,moisture content,yield,shear force value and flavor of instant dish soft-fried pork tenderloin are studied.The results show that the shear force of soft-fried pork tenderloin is lower than that of other groups when the micro-thermal power is 720 W and the microwave time is 60 s,and the moisture content and yield of soft-fried pork tenderloin are higher.Under these conditions,the soft-fried pork tenderloin after reheating is tender and fresh,with strong aroma.

关 键 词：微波复热 软炸里脊 方便菜肴 品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]