咖喱牦牛肉方便菜肴生产工艺优化
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摘要
对调理方便菜肴咖喱牦牛肉的工业化生产工艺与配方进行了优化研究。采用正交实验确定了调味料基本配方。在单因素实验基础上以感官评分为响应值,利用响应面法优化了加工工艺。结果表明,咖喱酱调味料最佳配比为:植物油∶西红柿∶洋葱∶苹果∶咖喱粉∶大蒜∶牛奶=3∶6∶5∶3∶1.5∶1∶25。菜肴中牦牛肉添加量为20%,辅料添加量为30%。最佳加工工艺为:预煮温度88.80℃,预煮时间1.85 min,腌制时间2 h,蒸煮时间13.70 min,调料添加量50%。在此工艺条件下得到的咖喱牦牛肉方便菜肴成品具有浓郁风味,较好组织形态和较佳口感,感官评分为86.2分,色泽与质构特性较优。
The technology and formulation of industrial production on convenient dishes of curry yak meat was investigated.The orthogonal experiment was used to determine the basic formula and the response surface was used to optimize processing technology.Results showed that the best ratio of seasonings was vegetable oil∶ tomato∶ onion∶ apple∶ curry powder∶ garlic: milk =3∶ 6∶ 5 ∶ 3 ∶ 1.5 ∶ 1 ∶ 25. The addition of yak meat was 20% and the addition of ingredients was 30% in the dishes. The best processing technology was precook temperature of 88.80 ℃,precook time of 1.85 min,curing time of 2 h,cooking time of13.70 min,seasonings addition of 50%. In this process,the curry yak meat had a great flavor,better organization shape,good taste with a better colour and structure feature and the sensory score was 86.2.
The technology and formulation of industrial production on convenient dishes of curry yak meat was investigated.The orthogonal experiment was used to determine the basic formula and the response surface was used to optimize processing technology.Results showed that the best ratio of seasonings was vegetable oil∶ tomato∶ onion∶ apple∶ curry powder∶ garlic: milk =3∶ 6∶ 5 ∶ 3 ∶ 1.5 ∶ 1 ∶ 25. The addition of yak meat was 20% and the addition of ingredients was 30% in the dishes. The best processing technology was precook temperature of 88.80 ℃,precook time of 1.85 min,curing time of 2 h,cooking time of13.70 min,seasonings addition of 50%. In this process,the curry yak meat had a great flavor,better organization shape,good taste with a better colour and structure feature and the sensory score was 86.2.
引文
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[21]马欣,李焕荣,于晨晨,等.响应面法优化方便抓饭浸泡工艺[J].食品工业科技,2017,38(6):276-280.
[2]杨荣华,林家莲,涂顺明.咖喱的生产技术[J].食品与发酵工业,2003,29(7):49-51.
[3]张国荣.咖喱牛肉肠的研制[J].肉类工业,2015(1):13-16.
[4]王静,孙保国.中国主要传统食品和菜肴的工业化生产及其关键科学问题[J].中国食品学报,2011,11(9):1-7.
[5]汪小禄.方便米饭软包装咖喱牛肉加工工艺研究[J].粮食与油脂,2008(10):29-30.
[6]卢雪松,丁捷,任正伟,等.方便菜肴泡椒猪肝粒生产工艺优化[J].中国调味品,2016,41(8):45-48.
[7]王雪.牛羊肉菜肴类方便食品的开发及品质控制[D].哈尔滨:东北农业大学,2015.
[8]张丽,黄彩霞,孙宝忠,等.标准化法和主成分法评估牦牛不同部位分割肉品质[J].农业工程学报,2014,30(16):290-295.
[9]王爱群,王锋.印度咖喱鸡罐头制作技术[J].肉类工业,2004(7):4-5.
[10]黄文垒.方便菜肴鱼香肉丝工艺改良与综合保鲜技术的研究[D].扬州:扬州大学,2011
[11]马龙,武杰,吴玲玲,等.酱牛肉质构特性主成分分析[J].食品工业科技,2013,43(8):111-117.
[12]张兰,高天丽,刘永峰,等.3种传统中式高温烹饪工艺对牛肉食用品质的影响[J].食品发酵与工业,2016,11(42):126-132.
[13]马丽莉,曹盼.盐渍黄瓜护绿方法的探讨[J].中国调味品,2011,36(5):65-68.
[14]Lovedeep Kaur,Elise Maudens,Derek R Haisman,et al.Microstructure and protein digestibility of beef:The effect of cooking conditions as used in stews and curries[J].LWT-Food Science and Technology,2014(55):612-620.
[15]Z Pietrasik,NJ Gaudette,M Klassen.Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef[J].Meat science,2016(113):41-50.
[16]BM.Peachey,RW Purchas,LM Duizer.Relationships between sensory and objective measures of meat tenderness of beef m.longissimus thoracis from bulls and steers[J].Meat science,2002(60):211-218.
[17]吴远远,孟哲,刘红云,等.蔬菜漂烫过程对营养性成分保持的影响[J].理化检验-化学分册,2008,44(4):366-368.
[18]吴亮亮,罗瑞明,孔丰,等.食盐添加量对滩羊肉蒸煮损失、嫩度及水分分布的影响[J].食品工业科技,2016,37(2):322-325.
[19]刘永强.软罐头食品的杀菌[J].肉类工业,2008(2):34-37.
[20]常海军.不同加工条件下牛肉肌内胶原蛋白特性变化及其对品质影响研究[D].南京:南京农业大学,2010.
[21]马欣,李焕荣,于晨晨,等.响应面法优化方便抓饭浸泡工艺[J].食品工业科技,2017,38(6):276-280.