基于万能蒸烤箱的糖醋排骨工艺研究

糖醋排骨是一道十分受欢迎的家常菜肴,为提高产出效率,基于万能蒸烤箱的运用,以万能蒸烤箱为加热设备,首先以蒸制温度、蒸制时间为影响因素,设计实验以确定最佳蒸制时间和温度。通过试验分析可得对成品影响最大的因素有加热时间、加热温度、加醋时间,并以此为影响因素,设计正交实验,确定最佳加热组配为温度190℃、时间17 min、加醋时间为0 min。结果表明,在此条件下,大众的接受度最高,成品糖醋味适中,干香滋润,甜酸醇厚。

Study on the Technology of Sweet and Sour Pork Ribs Based on Universal Steam Oven

Sweet and sour spareribs is a very common dish.In order to improve output efficiency,based on the application of universal steaming oven,the universal steaming oven is used as heating equipment.Firstly,the steaming temperature and time are taken as influencing factors to design experiments to determine the optimal steaming time and temperature.Through experimental analysis,it can be found that the most influential factors are heating time,heating temperature and adding time of vinegar.Based on these factors,orthogonal experiment is designed to determine the optimal heating combination:temperature 190℃,time 17 min and adding time 0 min.The results show that under this condition,the public acceptance is the highest,the finished product has moderate sweet and sour taste,dry fragrance and moist,sweet and sour mellow.