摘要
对红烧肉的烹饪工艺进行了研究。通过单因素试验分别考察了老抽添加量,用水量,焖焅温度,焖焅时间对红烧肉品质的影响,并确定了各因素的适宜作用范围。利用Design-Expert软件设计了试验,并通过响应面分析法确定了红烧肉的最佳烹饪工艺条件。结果表明,红烧肉的最佳烹饪工艺条件为:老抽添加量为4.2%,用水量为25.8%,焖焅温度为106.5℃,焖焅时间为69 min。
The culinary arts of braised pork in brown sauce was studied. Theeffects of the additionof dark soy sauce, the addtion of water, braised temperature, braised time on the quality of braised pork in brown sauce were investigated through single factor experiments and the proper range of each factor was obtained, on which the experiments was designed by Design-Expert software. Through the response surface methodology analysis, the optimal culinary arts condition of braised pork in brown sauce was obtained as follows： 4.2% for the addition of dark soy sauce, 25.8% for the addition of water, 106.5 ℃ for braised temperature, 69 min for braised time.
出处
《食品工业》
北大核心
2013年第7期4-7,共4页
The Food Industry
关键词
红烧肉
烹饪工艺
响应面法
braised pork in brown sauce
culinary arts
response surface methodology
