水煮肉片工艺研究  

Research on the technology of boiled pork slices

作　　者：孙阳阳 潘艳 房战祥 李光磊[1] 项丰娟 SUN Yangyang;PAN Yan;FANG Zhanxiang;LI Guanglei;XIANG Fengjuan(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2023年第1期10-15,26,共7页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省自然科学基金青年基金项目(222300420158);师资队伍博士化计划建设项目(103020222001/047)。

摘　　要：试验以猪里脊肉为主要原料,通过单因素试验和正交试验研究淀粉的添加量、腌制时间和烹调水温对水煮肉片品质的影响.试验结果表明:以300 g猪里脊肉为标准,当淀粉的添加量为12 g,腌制时间为15 min,水温为90℃时,此条件下制作的菜品感官评分最高,为90分.菜品鲜嫩多汁、爽滑、咀嚼性好、醇香可口、老少皆宜.In this experiment,pork sirloin was used as the main raw material to study the effects of starch addition,curing time and cooking temperature on the quality of cooked pork slices through single factor experiment and orthogonal experiment.The results showed that when the amount of starch added was 12 g,the curing time was 15min,and the water temperature was 90 ℃,the sensory score of the dishes prepared under this condition was the highest,which was 90 points.The dishes were fresh and juicy,smooth,chewy,mellow and delicious,and suitable for all ages.

关 键 词：水煮肉片 淀粉 腌制 品质 工艺研究 

分 类 号：TS971[轻工技术与工程]