| 鱼香肉丝方便菜肴包中蔬菜包的工艺优化研究 |
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| 引用本文： | 黄继伟,肖宇,黄韬睿,李维,唐英明.鱼香肉丝方便菜肴包中蔬菜包的工艺优化研究[J].农产品加工．学刊,2022(3). |
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| 作者姓名： | 黄继伟 肖宇 黄韬睿 李维 唐英明 |
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| 作者单位： | 四川旅游学院 |
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| 基金项目： | 来自于肉类加工四川省重点实验室“以传统工艺为基础的鱼香风味预调理食品研发”(21-R-18);旅游学院校级课题“鱼香味型速热菜肴包的工艺研究及优化”(19SCTUZY05);川菜发展研究中心“万能蒸烤箱在川式团餐炒制类菜肴标准化中的应用研究”(20Z05)。 |
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| 摘 要： | 鱼香肉丝方便米饭是在中国传统工艺制作中融入了现代元素,色香味俱全,其独特的口感风味深受人们的喜爱,主要研究了鱼香肉丝方便米饭中鱼香肉丝速热菜肴包的制作工艺及口感品质。通过对原料的分装与护脆与护色处理,有效地保护了食材的风味和质地,增强了该食品的可食用性。对于鱼香肉丝方便米饭而言,其最优的制取工艺流程主要基于单因素试验,以及正交设计试验进行确定,通过把蔬菜与其他原料分别包装,以期提高鱼香肉丝方便米饭的口感,并通过感官试验对各正交设计试验组进行差异性验证。
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| 关 键 词： | 鱼香味 工艺改良 护脆工艺 护色工艺 |
Study on the Process Optimization of Vegetable Wraps in Fish-flavored Shredded Pork Convenient Dish Wraps |
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| HUANG Jiwei,XIAO Yu,HUANG Taorui,LI Wei,TANG Yingming.Study on the Process Optimization of Vegetable Wraps in Fish-flavored Shredded Pork Convenient Dish Wraps[J].Nongchanpin Jlagong.Xuekan,2022(3). |
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| Authors: | HUANG Jiwei XIAO Yu HUANG Taorui LI Wei TANG Yingming |
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| Institution: | (Sichuan Tourism College,Chengdu,Sichuan 610100,China) |
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| Abstract: | Fish flavored shredded pork instant rice is a kind of traditional Chinese rice,which has integrated modern elements,full of color,fragrance and unique taste. This paper mainly studied the processing technology and taste quality of fish flavored shredded pork instant food package in fish flavored shredded pork instant rice. The flavor and texture of the raw materials were effectively protected and the edible quality of the food was enhanced by the sub packaging,hardening and color protection of the raw materials. For the convenience rice of fish flavored shredded meat,the optimal production process was mainly determined based on single factor test and orthogonal design test. By packaging vegetables and other raw materials separately,we hope to improve the taste of the convenience rice of fish flavored shredded meat,and verify the difference of each orthogonal design test group through sensory test. |
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| Keywords: | fish flavor type improvement of process hardening process protection color process |
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