| 速冻菜肴青椒肉丝工艺研究 |
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| 引用本文： | 任红涛,宋晓燕,程丽英,杨联芝,邵建峰.速冻菜肴青椒肉丝工艺研究[J].农产品加工．学刊,2012(2):75-78. |
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| 作者姓名： | 任红涛 宋晓燕 程丽英 杨联芝 邵建峰 |
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| 作者单位： | 河南农业大学;中州大学 |
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| 基金项目： | 河南省教育厅2011年自然科学研究计划项目(2011A550011);河南农业大学校级重点学科农产品加工与贮藏资助项目(2011年) |
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| 摘 要： | 研究了青椒肉丝的冷冻调理技术,将原料肉丝和青椒分别处理,改传统的锅炒为油炸,然后与调味辅料混合,采用单因素试验及正交设计试验对工艺条件进行优化。结果表明,青椒肉丝工业化生产的最佳条件为青椒110℃油炸50 s,肉丝100℃油炸60 s,芡汁72℃下加热混匀。
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| 关 键 词： | 速冻菜肴 青椒肉丝 感官评定 |
Technology of Frozen Pork with Green Pepper |
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| REN Hong-tao,SONG Xiao-yan,CHENG Li-ying,YANG Lian-zhi,SHAO Jian-feng.Technology of Frozen Pork with Green Pepper[J].Nongchanpin Jlagong.Xuekan,2012(2):75-78. |
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| Authors: | REN Hong-tao SONG Xiao-yan CHENG Li-ying YANG Lian-zhi SHAO Jian-feng |
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| Institution: | 1(1.He’nan Agricultural University,Zhengzhou,He’nan 450002,China; 2.Zhongzhou University,Zhengzhou,He’nan 450044,China) |
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| Abstract: | The preparing techniques for frozen pork with green pepper are studied in this paper.The pork and green pepper are fried instead of parch respectively before mixed with sauce,and then the processing conditions are optimized by single factor tests and orthogonal test.The result shows that the optimal processing conditions are as follows: green pepper is fried at 110 ℃ for 50 s,pork is fried at 100 ℃ for 60 s,and sauce is heated at 72 ℃. |
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| Keywords: | frozen dish pork with green pepper sensory evaluation |
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