锅包肉的烹饪工艺及其影响因素研究

摘要

通过感官评价研究锅包肉烹饪工艺条件对其感官品质的影响,同时利用正交试验对糖醋汁配比工艺参数进行优化研究. 结果表明:选择里脊肉作为锅包肉原材料最优,锅包肉选用玉米淀粉挂糊最佳,锅包肉糖醋汁最优配比为番茄沙司含量为20%、蔗糖含量为35%、白醋含量为45%、食盐含量为1%.%This paper conducts a sensory evaluation of Guobao Pork Slices to investigate the effects of cooking techniques on its sensory quality while employing orthogonal experiments to determine the optimal ingredient ratio of sour-and-sweet sauce. The findings suggest that tenderloin is the best part of pork for this dish,corn-starch is most suitable for batter,and that 20% of tomato sauce,35% sugar and 45% vinegar was the best reci-pe for the sour-and-sweet sauce.