摘要
目的探究制定公司畅销产品大豆蛋白类食品35克素牛排的重量控制方案。方法研发人员通过查阅相关资料、采集生产与管理人员的意见、跟踪生产全程等手段获取实验方向,并通过小实验改变工艺条件和生产试验进一步验证工艺条件,探寻出了35克素牛排在生产过程中的重量变化规律、重量不稳定的主要原因及改进措施。结果 35克素牛排的单片重量与产品卤制工序呈影响极显著,与原材料重量、油炸工序差异显著。结论原材料控制在11克以上,油炸时间2分钟,最佳卤制时间10分钟,产品的单片重量合格率提高到90%以上。
Objective To explore the development of weight control program of the company's best-selling products soybean protein food 35-grams vegetarian steak.Methods Methods of relevant data collection,the opinions collection of the production and management people and the entire production tracking were used to obtain the experiment direction,and the small experiment by changing process conditions and production test were used to the further validation of process conditions,the main cause of instability and the improving measures of the 35-grams vegetarian steak weight variation in production process were explored.Results The weight of single piece of 35-grams vegetarian steak had a extremely significant influence on the marinating process,which had a significant difference on the weight of raw materials and frying process.Conclusion The raw materials are controlled at more than 11 grams,the frying time is 2 minutes,and the best marinating time is 10 minutes.The pass rate of the single piece weight of the product is increased to more than 90%.
作者
吴高峰
卜继良
肖伟
罗光辉
姜泽彪
WU Gao-Feng;BU Ji-Liang;XIAO Wei;LUO Guang-Hui;JIANG Ze-Biao(Hunan Jinmofang Food Co.,Ltd.,Changsha 410311,China)
出处
《食品安全质量检测学报》
CAS
2020年第12期4097-4103,共7页
Journal of Food Safety and Quality
基金
湖南省科技计划项目(2019SK2121)。
关键词
35克素牛排
单片重量
控制方法
自动化包装线
35 grams vegetarian steak
single piece weight
control method
automatic packing line
