回锅肉生产中预煮与油炸处理工艺研究  

Study on Pre-Cooking and Frying Technology of Twice-Cooked Pork Slices in Production

作　　者：刘晓翠 周芷冉 张渝淋 马雪 杨西 李芸杨 李龙豪 LIU Xiao-cui;ZHOU Zhi-ran;ZHANG Yu-lin;MA Xue;YANG Xi;LI Yun-yang;LI Long-hao(College of Food and Biological Engineering,Xihua University,Chengdu 610039,China)

机构地区：[1]西华大学食品与生物工程学院,成都610039

出　　处：《中国调味品》2023年第6期144-151,共8页China Condiment

基　　金：四川省科技计划重点研发项目(2020YFN0151)。

摘　　要：以猪肉为原料,针对回锅肉加工过程中预煮条件(肉条大小、预煮时间和料液比)、油炸条件(肉片厚度、油炸温度和油炸时间)对产品品质的影响进行研究。通过单因素试验结合响应面试验,对其加工工艺进行优化,确定回锅肉最佳的加工工艺。结果表明,最佳工艺条件为肉条大小6 cm×8 cm、预煮时间27 min、料液比1∶3、肉片厚度3 mm、油炸时间25 s、油炸温度164℃。在此条件下,回锅肉的感官评分为89.45分。该试验对川菜回锅肉的加工条件进行了探究,为回锅肉工业化生产提供了数据和理论参考。Using pork as the raw material,the effects of pre-cooking conditions(meat strip size,pre-cooking time and solid-liquid ratio)and frying conditions(meat slice thickness,frying temperature and frying time)on product quality during the processing of twice-cooked pork slices are studied.The processing technology of twice-cooked pork slices is optimized and the optimal processing technology is determined by single factor test combined with response surface test.The results show that the optimal technology conditions are the meat strip size of 6 cm×8 cm,the pre-cooking time of 27 min,the solid-liquid ratio of 1∶3,the meat slice thickness of 3 mm,the frying time of 25 s,the frying temperature of 164℃.Under such conditions,the sensory score of twice-cooked pork slices is 89.45.In this test,the processing conditions of Sichuan cuisine twice-cooked pork slices is explored,which has provided data and theoretical references for the industrialized production of twice-cooked pork slices.

关 键 词：猪肉 回锅肉 预煮条件 油炸条件 

分 类 号：TS201.1[轻工技术与工程—食品科学]